Fattoush is a Lebanese salad of crisp lettuce, crunchy vegetables, ripe tomatoes, toasted bites of pita bread, and a tangy sumac dressing! A perfect way to use leftover pita bread (ideally homemade pita bread!), this Middle Eastern salad comes together in minutes. A delicious appetizer or side and hearty enough to be a meal on its own.
1tablespoonhoneyor pomegranate molasses (see recipe note)
1/2teaspoonkosher saltor more
freshly ground black pepperto taste
1/3cupextra virgin olive oil
1headromaine lettucetorn into bite size pieces
1English cucumberor 3 or 4 Persian cucumbers, halved and thinly sliced
1/2mediumred onionthinly sliced and separated in to 1/2 circles
1/2cupfresh mint leavestorn into small pieces
Preheat oven to 350°F.
Cut pitas in half. Separate the top from the bottom and tear into bite size pieces. Transfer to a bowl and drizzle with olive oil; toss to coat. Spread on a baking sheet and season with kosher salt. Bake 10 to 12 minutes, tossing once, until pita pieces are crisp and golden brown. Remove from oven and transfer to a bowl to keep from over browning. Set aside.
Meanwhile, make dressing. In a small bowl combine first 6 dressing ingredients (garlic through black pepper); whisk until combined and honey has dissolved. Add olive oil in a slow but steady stream, whisking constantly until emulsified. Season to taste with salt and pepper.
Combine all salad ingredients in a large bowl and toss gently to combine.
Drizzle dressing over salad and gently toss to coat evenly. Sprinkle crispy pita bites over the top and serve!
For a vegan version of this vegetarian salad, use pomegranate molasses instead of honey.