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Easy Fattoush Salad Recipe

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A vibrant and refreshing Easy Fattoush Salad combining crisp greens, crunchy veggies, tangy pomegranate molasses, fresh mint, and crispy pita chips for a delightful Middle Eastern-inspired dish that comes together in just 20 minutes.

Ingredients

Salad Base

  • 3 cups chopped romaine lettuce (or other crunchy, neutral-flavored greens; about 1/2 head or 130 g)
  • 2 cups chopped fresh, crunchy veggies of choice

Dressing

  • 1 Tbsp lemon juice
  • 1 Tbsp pomegranate molasses (or balsamic vinegar, though not traditional)
  • 3/4 tsp ground sumac
  • 1 healthy pinch sea salt
  • 1 healthy pinch black pepper
  • 1/2 tsp maple syrup
  • Extra virgin olive oil (optional, use high quality and avoid too much)

Garnishes

  • 1/3 cup loosely packed fresh mint leaves, removed from stems and left whole (about 1 small bunch)
  • 1 ½ cups pita chips, slightly crushed
  • 1/4 cup pomegranate arils
  • 1 (15 oz.) can chickpeas, drained and rinsed (optional, if serving as an entrée)

Instructions

  1. Prepare the Pita Chips: Use store-bought pita chips for convenience or follow homemade pita chips instructions in the notes for a crisp base.
  2. Mix the Salad: In a large mixing bowl or serving platter, combine the chopped romaine lettuce and crunchy veggies. Add lemon juice, pomegranate molasses, ground sumac, sea salt, and black pepper. Toss thoroughly to evenly coat the veggies with the dressing. Taste and adjust the seasoning with maple syrup for sweetness, extra lemon juice for brightness, additional pomegranate molasses for tang, or a drizzle of high-quality olive oil for richness. Avoid adding too much olive oil to prevent bitterness.
  3. Assemble and Serve: Just before serving, garnish the salad with fresh mint leaves, pita chips, pomegranate arils, and optional chickpeas if desired. Serve immediately to keep the pita chips crunchy and prevent sogginess.
  4. Storage: Best enjoyed fresh. Leftovers can be stored separately for 2-3 days in the refrigerator. Not suitable for freezing.

Notes

  • Homemade pita chips can be made by cutting pita bread into triangles, brushing lightly with olive oil, sprinkling with salt, and baking at 375°F (190°C) for 8-10 minutes until crisp.
  • Use high-quality fresh ingredients and pomegranate molasses as it’s key to authentic flavor.
  • Adjust seasoning to taste, particularly balancing the tartness of the molasses and lemon juice with the sweetness of maple syrup.
  • To keep pita chips crunchy longer, add them right before serving rather than mixing into the salad ahead of time.

Find it online: https://glowcooks.com/easy-fattoush-salad-recipe/