Fattoush Salad


Happy Friday, y’all! Wow, it has been quite a week of dessert recipes here on The Texan New Yorker. Now I’m feeling somewhat obligated to close out the week with a salad, just to rebalance my nutrition karma.


Fattoush is a wonderful salad for many reasons, not the least of which is that it’s such a fun word to say aloud. Try it – fattoushhhh…. Yeah, it’s greatness. Anywho, fattoush is a Middle Eastern version of the Italian panzanella – bread salad. But the bread here is pita chips, which makes it all the more awesome.



The pita chips provide a satisfying crunch against the flavorful dressing and wholesome vegetables and salty feta. Matt and I both really enjoyed this one.


A few notes: I would highly encourage making your own pita chips, and I’ve written the recipe this way. It’s very easy, mostly hands-off, and I’ve never found a store-bought brand that even remotely rivals homemade. Secondly, there is one possible unusual ingredient in the salad dressing – pomegranate molasses. If you can find it, get it and use it, it’s delicious. If you can’t find it, you can make your own by boiling down pomegranate juice until it’s a syrup consistency; or you could just substitute balsamic vinegar. Either way, it’s delicious. Enjoy!


Source: adapted from Keys to the Kitchen by Aida Mollenkamp

2 pita breads
Olive oil
Kosher salt and black pepper
2 tbs olive oil
1 medium shallot, minced
2 tsp ground sumac
1 tbs honey
2 tsp pomegranate molasses (or balsamic vinegar)
¼ cup red wine vinegar
Kosher salt and black pepper
8 oz. romaine hearts, chopped or torn into bite-size pieces
1 plum tomato, seeded and roughly chopped
1 medium cucumber, halved lengthwise, seeded and chopped
¼ cup roughly chopped fresh mint leaves
2 tbs roughly chopped fresh flat-leaf parsley
3 oz. crumbled feta

First, get going on the pita chips. Preheat your oven to 400 F. Cut each pita into 8 equal wedges. Drizzle some olive oil on a baking sheet. Lay the pita wedges on the baking sheet in a single layer. Drizzle with a little more olive oil, then sprinkle with salt and pepper. Use your hands to loosely toss the wedges so they are all evenly coated with salt, pepper and oil. Spread them back out into a single layer.
Bake for 12 to 15 minutes, until browned and crisp. You know they are done when you can tap a wedge with your fingertip and feel crispness and now sponginess. Remove from the oven and allow to cool until you can handle them.
Make the vinaigrette: in a small bowl, vigorously whisk all the ingredients together. Let it sit for 5 minutes to allow the flavors to marry.
Make the salad: place the lettuce in a large salad serving bowl, then scatter the tomato, cucumbers, mint and parsley over top. Drizzle the vinaigrette over top, then top with the feta. Crumble the pita chips over top. Toss all together and serve.

6 responses to “Fattoush Salad

  1. Julie,

    The salad sounds interesting and sort of Greek/Middle Eastern in nature. Most folks have become accustomed to pita by now, but I’m wondering how many actually are aware of the pomegranate molasses and sumac. I found sumac a couple of years ago in a recipe for lamb kebabs, but now I mostly use it in my hummus along with some z’atar. The fresh market near me or Whole Foods should have the pomegranate molasses and I will give it a try. Tomorrow should be a good day for some yard work , and the salad should make a great lunch with some leftover grilled chicken. Thanks for the idea. Hope you and your furry babies have a great mother’s day.

    • Texan New Yorker

      Hi Patricia! Hope you had a wonderful Mother’s Day. I love the idea of sumac and z’aatar in hummus! Awesome. I hope you enjoyed the salad (if not the yard work, lol!). 🙂

  2. Fattoush! That’s why I have sumac in my spice drawer! I remember reading a recipe for it a long time ago, and recently buying sumac even though I couldn’t remember which recipe I was supposed to use the sumac in. Now I know.

    Thanks, Julie!

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