Fattoush with Sumac Dressing and Crispy Pita

Name: Fattoush with Sumac Dressing and Crispy Pita
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 2 rounds (about 7-inch) (160 g) pita breads, split into two thin rounds each, then torn into bite-size 1-inch (2.5 cm) pieces; 3 tbsp (45 ml) extra-virgin olive oil; ¼ tsp (1½ g) fine sea salt; 1 tsp (3 g) ground sumac; 3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons; 1 tbsp (20 g) pomegranate molasses; 1½ tbsp (10 g) ground sumac; 1 large clove (5 g) garlic, finely grated or mashed to a paste; ⅓ cup (80 ml) extra-virgin olive oil; ¾ tsp (4½ g) fine sea salt, plus more to taste; black pepper, freshly ground, to taste; 2 large hearts (about 12 oz) (340 g) romaine hearts, washed, dried, and cut into 1-inch (2.5 cm) ribbons; 3 medium (about 12 oz) (340 g) ripe tomatoes, cut into ¾-inch (2 cm) chunks; 4 small (about 12 oz) (340 g) Persian cucumbers, halved lengthwise if thick, then sliced ¼-inch (6 mm) thick; 6 medium (100 g) radishes, trimmed and sliced into thin rounds; 4 whole (60 g) scallions, white and green parts thinly sliced; 1 cup, packed (30 g) fresh flat-leaf parsley, leaves and tender stems, coarsely chopped; ½ cup, packed (15 g) fresh mint leaves, roughly torn or chopped; ½ tsp (1½ g) extra sumac for sprinkling (optional)

From the MyKitchenBank Kitchen

A bright Lebanese bread salad of crisp romaine, juicy tomatoes, cucumber and radish, tossed in a tangy sumac and pomegranate molasses dressing and topped with shatteringly crisp olive oil–baked pita.

Prep: 25 min
Cook: 12 min
Wait: 20 min
Total: 57 min
Makes: About 8 cups (6 side-salad servings)

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Ingredients

6 servings

For the crispy pita
2 rounds (about 7-inch) (160 g) pita breads, split into two thin rounds each, then torn into bite-size 1-inch (2.5 cm) pieces
3 tbsp (45 ml) extra-virgin olive oil
¼ tsp (1.5 g) fine sea salt
1 tsp (3 g) ground sumac
For the dressing
3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons
1 tbsp (20 g) pomegranate molasses
1½ tbsp (10 g) ground sumac
1 large clove (5 g) garlic, finely grated or mashed to a paste
⅓ cup (80 ml) extra-virgin olive oil
¾ tsp (4.5 g) fine sea salt, plus more to taste
black pepper, freshly ground, to taste
For the salad
2 large hearts (about 12 oz) (340 g) romaine hearts, washed, dried, and cut into 1-inch (2.5 cm) ribbons
3 medium (about 12 oz) (340 g) ripe tomatoes, cut into ¾-inch (2 cm) chunks
4 small (about 12 oz) (340 g) Persian cucumbers, halved lengthwise if thick, then sliced ¼-inch (6 mm) thick
6 medium (100 g) radishes, trimmed and sliced into thin rounds
4 whole (60 g) scallions, white and green parts thinly sliced
1 cup, packed (30 g) fresh flat-leaf parsley, leaves and tender stems, coarsely chopped
½ cup, packed (15 g) fresh mint leaves, roughly torn or chopped
½ tsp (1.5 g) extra sumac for sprinkling (optional)

Equipment (6)

Large rimmed baking sheet (18×13-inch / 46×33 cm)
Large salad bowl (at least 5 quarts / 5 L)
Small bowl or jar for the dressing
Whisk or fork
Salad spinner or clean kitchen towels
Chef's knife and cutting board

Steps

Before you start

Preheat the oven to 400°F (200°C) with a rack in the center.
Wash and thoroughly dry all the vegetables and herbs; wet greens dilute the dressing and make the salad soggy.
Toss the salad only when you are ready to serve, so the pita stays crisp.
Sumac is tart and slightly salty-tasting; buy a deep red, fragrant one for the best flavor.

1
Preheat and prep pitaOven 400°F / 205°C
- Heat the oven to 400°F (200°C).
- Split each pita round into two thin layers by pulling apart at the edge, then tear into 1-inch (2.5 cm) pieces.
- Spread on a large rimmed baking sheet.
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Ready when: Pita is in even, bite-size pieces in a single layer.
Tip: Splitting the pita makes thinner pieces that crisp evenly instead of staying chewy in the center.
2
Season the pita
- Drizzle the pita with 3 tbsp (45 ml) olive oil, then sprinkle with ¼ tsp salt and 1 tsp sumac.
- Toss with your hands until every piece is lightly coated, then re-spread in a single layer without overlapping.
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Ready when: Pieces look lightly glossy with no dry patches.
3
Bake the pitaOven 400°F / 205°C
- Bake on the center rack at 400°F (200°C) for 8 to 12 minutes, stirring and flipping the pieces once at the halfway point, until deep golden brown at the edges.
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Ready when: Deep golden brown and hard when tapped; they crisp further as they cool.
Tip: Watch closely in the last 3 minutes; thin pita goes from golden to burnt quickly.
4
Cool the pita
- Slide the pita pieces off the hot pan onto a cooling rack or plate.
- Let them cool completely, about 10 minutes.
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Ready when: Pieces snap cleanly when broken.
Tip: Leaving them on the hot pan keeps steaming them from underneath.
5
Whisk the dressing
- In a small bowl or jar, combine 3 tbsp lemon juice, the pomegranate molasses, 1½ tbsp sumac, grated garlic, ¾ tsp salt and a few grinds of pepper.
- Whisk, then slowly stream in ⅓ cup (80 ml) olive oil while whisking until combined.
- Let it sit 10 minutes so the sumac softens and the garlic mellows.
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Ready when: Dressing is deep reddish-brown, slightly thickened, and tastes tangy and balanced.
Tip: Taste on a piece of romaine, not off a spoon; add a pinch more salt or a splash of lemon if it tastes flat.
6
Chop the vegetables
- Cut the romaine into 1-inch (2.5 cm) ribbons, tomatoes into ¾-inch (2 cm) chunks, and cucumbers into ¼-inch (6 mm) slices.
- Thinly slice the radishes and scallions.
- Pat the cut tomatoes and cucumbers with a clean towel if they are very wet.
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Ready when: All vegetables are bite-size and dry to the touch.
Tip: Salting is not needed here; the dressing is seasoned and extra salt would draw out water.
7
Add the herbs
- Coarsely chop the parsley and tear or chop the mint.
- Add them to a large salad bowl along with all the chopped vegetables.
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Ready when: Herbs are evenly scattered through the vegetables.
Tip: Chop herbs just before serving so they stay bright green.
8
Dress and toss
- Re-whisk the dressing, then pour about three-quarters of it over the vegetables.
- Toss gently with your hands or two spoons for about 30 seconds until all the leaves are glossy and coated.
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Ready when: Leaves are lightly coated with dressing, not pooling at the bottom of the bowl.
Tip: Hold back some dressing; you can add it after the pita goes in.
9
Add pita and serve
- Scatter the cooled crispy pita over the salad and drizzle with the remaining dressing.
- Toss once or twice, sprinkle with the optional extra sumac, and serve right away.
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Ready when: Pita pieces are crunchy on the outside and just starting to soften at the edges.
Tip: Serve within 10 minutes for maximum crunch; for a softer, more traditional texture, let it sit 5 minutes before eating.

Good to know

Tips

Dry the greens and vegetables well; excess water thins the dressing and wilts the salad.
Tear the pita rather than cutting it for craggy edges that grab dressing and crisp better.
Use a ripe, in-season tomato; it contributes juice that blends into the dressing.
Taste and adjust the dressing with salt or lemon before pouring it on, since sumac brands vary in saltiness and tartness.

Make ahead

"Bake the pita up to 3 days ahead and store airtight at room temperature. Make the dressing up to 3 days ahead and refrigerate; bring to room temperature and whisk before using. Chop the vegetables up to 4 hours ahead, keep them refrigerated in separate covered containers, and combine just before serving."

Storage & reheating

Dressed salad is best eaten immediately. Leftovers keep in the fridge in an airtight container up to 1 day, though the pita will be soft. Undressed vegetables keep refrigerated 2 days; crisp pita keeps airtight at room temperature up to 3 days (re-crisp in a 350°F/175°C oven for 3 to 4 minutes). Dressing keeps in the fridge up to 5 days. The assembled salad does not freeze well.

Substitutions

pomegranate molasses → 1 tbsp balsamic vinegar plus ½ tsp honey. Gives a similar sweet-tart depth, though less fruity.
ground sumac → 1 tsp lemon zest plus an extra 1 tbsp lemon juice. Approximates the tartness but lacks sumac's earthy flavor; use only if you cannot find sumac.
romaine hearts → Little Gem lettuce or green leaf lettuce. Use the same weight; Little Gem keeps more crunch.
pita breads → Lavash or naan. Cut into pieces and bake 1 to 2 minutes less for thin lavash, or 2 minutes more for thick naan.