Lebanese·vegetarian·easy

Fattoush with Sumac and Pita Croutons

Name: Fattoush with Sumac and Pita Croutons
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 2 large pita bread, torn into bite-sized pieces; 4 tbsp olive oil, divided; 2 tbsp sumac, plus extra for garnish; 1 large head romaine lettuce, chopped; 1 cup purslane or arugula leaves; 2 medium ripe tomatoes, diced; 1 medium English cucumber, diced; 1 small green bell pepper, diced; 1/2 medium red onion, thinly sliced; 1/4 cup fresh mint leaves, chopped; 1/4 cup fresh parsley, chopped; 3 tbsp fresh lemon juice; 1 tbsp pomegranate molasses; 1/2 tsp salt; 1/4 tsp black pepper

Imagine a Lebanese summer salad that bursts with sunshine, crunch, and tang—this is Fattoush. It's a celebration of ripe tomatoes, crisp cucumbers, fresh mint, and peppery purslane (or arugula), all tossed together with a generous shower of sumac. The soul of the dish lies in the toasted pita croutons, which soak up the zesty lemon-sumac dressing while staying delightfully crunchy. This isn't just a salad; it's a heritage plate that tells stories of family gatherings on breezy terraces. You'll love how the tart sumac plays against the sweet tomatoes and the herbal freshness. Every forkful is a little journey to Beirut. Make this, and you'll taste why Lebanese cuisine is all about vibrant simplicity—no fuss, just incredible flavor.

30 min(prep 20 + cook 10)

4 servings

280 kcal

Ingredients

pita bread, torn into bite-sized pieces2 large
olive oil, divided4 tbsp
sumac, plus extra for garnish2 tbsp
romaine lettuce, chopped1 large head
purslane or arugula leaves1 cup
ripe tomatoes, diced2 medium
English cucumber, diced1 medium
green bell pepper, diced1 small
red onion, thinly sliced1/2 medium
fresh mint leaves, chopped1/4 cup
fresh parsley, chopped1/4 cup
fresh lemon juice3 tbsp
pomegranate molasses1 tbsp
salt1/2 tsp
black pepper1/4 tsp

Nutrition

280 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Preheat your oven to 190°C (375°F). In a bowl, toss torn pita pieces with 1 tablespoon of olive oil and 1 teaspoon of sumac until coated. Spread them on a baking sheet and toast for 6-8 minutes, flipping halfway, until golden and crisp. Set aside to cool—they'll get extra crunchy.
2
In a small jar or bowl, make the dressing: whisk together the remaining 3 tablespoons olive oil, lemon juice, pomegranate molasses, 1 tablespoon sumac, salt, and pepper. Shake or stir until well emulsified. Taste and adjust the tanginess or salt to your liking.
3
In a large serving bowl, combine the chopped romaine, purslane (or arugula), tomatoes, cucumber, bell pepper, red onion, mint, and parsley. Toss gently to mix.
4
Pour the dressing over the salad and toss well, making sure every leaf and vegetable gets a little coating of that beautiful pinkish-red dressing.
5
Just before serving, scatter the crispy pita croutons over the top. Add an extra sprinkle of sumac for a dramatic finish. Serve immediately, while the pita still crackles with crunch—this salad waits for no one.

#lebanese #salad #vegetarian #sumac

🍽️ Join DishIndex for free

Save recipes, create collections and access Cook Mode.

Create a free account

Reviews

(0)

No reviews yet. Be the first to rate this recipe!