Toasted Pita Fattoush with Sumac Dressing
A riotously colorful Lebanese bread salad where shards of golden fried pita mingle with crisp radishes, peppery purslane, and ripe tomatoes, all tossed in a tart pomegranate-sumac vinaigrette. The magic is in that contrast of crunchy, juicy, and tangy that makes every forkful different from the last.
Ingredients
- 2 large pita breads, torn into bite-sized pieces
- 3 tablespoons olive oil (for frying pita)
- 1 head romaine lettuce, chopped
- 4 medium ripe tomatoes, diced
+ 12 more ingredients
Instructions
Heat 3 tablespoons of olive oil in a skillet over medium-high heat. Fry the torn pita pieces in a single layer, turning occasionally, until golden and crispy on all sides, about 3 to 4 minutes per batch. Transfer to a paper towel-lined plate and season with a pinch of salt.
Prepare the dressing by whisking together the extra virgin olive oil, lemon juice, pomegranate molasses, sumac, minced garlic, salt, and pepper in a small bowl. Set aside.
In a large salad bowl, combine the chopped romaine, diced tomatoes, cucumbers, sliced radishes, green onions, parsley, and mint.
Pour the dressing over the salad and toss gently to coat everything evenly.
Add the crispy pita pieces and toss once more — do this just before serving so the pita stays crunchy.
Transfer to a serving platter, sprinkle with extra sumac, and scatter pomegranate seeds over the top if using.
Nutrition Estimate
Per serving • Estimated by Blinner AI