Fattoush

Our favorite salad to eat year round, hands down, is Fattoush. Light, tangy, and crunchy, it has all the elements of a bright and refreshing salad for any time of year. We hope you enjoy this recipe as much as we do.

Salad Ingredients

2 pita bread rounds

2 heads chopped romaine lettuce

1 cup diced tomato

1/4 cup thinly sliced red onions

2 tablespoons Ebla extra-virgin olive oil

1 cup diced persian cucumber

1/2 cup diced radishes

1/4 cup diced bell peppers

1/4 cup ribbon cut fresh mint leaves

Dressing Ingredients

1/2 cup Ebla olive oil

2 teaspoons sumac

6 tablespoons lemon juice

1 tablespoon pomegranate molasses (optional, but highly recommended)

Salt and pepper to taste

Putting It Together

01.

Preheat your oven to 375°F (190°C).

02.

Cut the pita bread into bite sized pieces, place on a baking sheet, and drizzle with 2 tablespoons of olive oil. Toast in the preheated oven for about 8-10 minutes, or until they are crispy and golden brown. Remove from the oven and set aside to cool. Note: Be sure to watch the pita bread closely to avoid burning.

03.

While the bread is toasting/cooling, wash and chop all the vegetables as listed in the ingredients list. Place in an adequately sized serving bowl.

04.

To make the dressing, In a small bowl, whisk together the olive oil, lemon juice, sumac, pomegranate molasses (if using), salt, and pepper until well combined. Adjust seasoning to taste.

05.

To assemble, in a large mixing bowl, combine all salad ingredients and toasted pita bread. Toss with dressing and serve immediately. If making ahead, wait until you are ready to serve to add dressing and pita bread to avoid the pita bread becoming soggy.

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