Description
This Loaded Fattoush Salad is a vibrant Middle Eastern dish full of fresh vegetables, crunchy toasted pita, and a tangy sumac and pomegranate molasses dressing. Ready in just 20 minutes, it’s a perfect light lunch or a colorful side salad that balances crisp textures with bold flavors and creamy feta.
Ingredients
Scale
Salad
- 1 cup peeled and sliced English cucumber
- 1 cup halved cherry or grape tomatoes
- 1/2 cup cooked chickpeas
- 1/4 cup thinly sliced radish
- 1/4 cup thinly sliced red onion
- 4 cups washed and chopped green or red leaf lettuce (about one head)
- 1/4 cup crumbled feta cheese
- 1/4 cup torn mint leaves
For the Pita Croutons
- 2 pieces pita bread, cut into pieces
- 2 tablespoons extra virgin olive oil
Dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons sumac, plus more for garnish
- 1 teaspoon pomegranate molasses
- 1/4 teaspoon salt
- 2 cloves garlic, grated
Instructions
- Toast the Pita Bread: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the pita bread pieces and sauté until they are golden brown and crispy, about 5 minutes. Remove from heat and set aside to cool slightly.
- Prepare the Dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, sumac, pomegranate molasses, salt, and grated garlic until well combined and emulsified.
- Combine the Salad Ingredients: In a large salad bowl, mix together the cucumber, cherry tomatoes, cooked chickpeas, radish, red onion, chopped lettuce, crumbled feta cheese, and torn mint leaves.
- Add Pita and Dressing: Incorporate the crispy pita pieces into the salad bowl, then pour the dressing over the entire salad. Toss gently but thoroughly to evenly coat all ingredients in the dressing.
- Garnish and Serve: Sprinkle extra sumac over the tossed salad for added tang and color. Serve immediately to enjoy the crisp textures and vibrant flavors.
Notes
- For extra crunch, you can bake the pita pieces in the oven instead of sautéing.
- Sumac adds a lemony tang; if unavailable, a small splash of lemon zest can be a substitute.
- This salad is best served fresh as the pita loses its crunch over time.
- You can easily make this vegan by omitting the feta cheese or substituting with a plant-based alternative.
- Adjust salt to taste depending on the saltiness of the feta cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Middle Eastern
