This Fattoush recipe is fresh, light, and flavorful, made with chopped vegetables, fresh herbs, and toasty pita chips in a tangy sumac dressing, all piled over a creamy yogurt-tahini sauce. (Adapted from Spice, by Ana Sortun)
- 1 1/2 cups cherry tomatoes, halved
- 2 cups English cucumber, diced ( or sub other thin-skinned cucumbers like Turkish or Persian cucumbers)
- 1/4 cup red onion, finely diced
- 1 bell pepper, diced- yellow, red or green
- 5 radishes, quartered
- 1/2 cup flat-leaf parsley, chopped
- 1/8– 1/4 cup fresh dill, chopped
- 1/8–cup fresh mint leave, chopped
- 1 teaspoon dried mint- optional but good!
- 1/3 cup olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- zest from one small lemon
- 2 teaspoons sumac (divided)
- Optional: 2 teaspoons pomegranate molasses ( or sub 1/4 teaspoon sugar or alternative)
- Salt and pepper to taste
- 2 cups lettuce, chopped into small bite-sized pieces (sturdy lettuces work best: romaine, little gem, endive, radicchio or a mix)
- 2 cups toasted pita chips (see notes)
- lemon juice to taste, if needed
Yogurt Tahini Sauce
- Preheat the oven to 300F and make the pita chips. ( See notes)
- Chop the veggies and herbs and place them all in a large bowl. Add the dried mint, olive oil, vinegar, lemon zest, half of the sumac, and the pomegranate molasses if using. Season with salt and pepper and mix well.
- Chop the lettuce into bite-size pieces. Set aside.
- Make the yogurt –tahini sauce. Whisk the yogurt, tahini, garlic, lemon, and pinch of salt and pepper in a small bowl.
- When ready to serve, add the lettuce and toasted pita chips to the salad and toss to combine. Taste and adjust salt and lemon to taste.
- To serve, spoon a few tablespoons of yogurt tahini sauce onto a plate and swirl with the back of a spoon. Top with a mound of Fattoush Salad. Sprinkle with more sumac and drizzle olive oil around the plate if you like. Serve immediately.
Toasted Pita chips: To make the toasted pita chips, you’ll need two 6-7-inch pita pockets. If using ultra-thin pita bread (like the photo above) no need to split them. Otherwise, cut the pita pocket in half, then pull apart the pocket so it is just one layer. You can cut them into triangles or leave them whole and break them apart after they are toasted. Place on a parchment-lined sheet pan. Brush or spray with olive oil (just the top side is fine) and sprinkle with zaatar spice (or sesame seeds, cumin and salt). Bake in the middle of the oven until crisp and golden, 10-15 minutes. The time will depend on the thickness of the pita so watch carefully. You’ll need two cups pita chips for this recipe. Alternatively, you can purchase pita chips in a pinch, but these homemade ones are SO much better.
Leftovers: Salad is best eaten fresh, but if there are leftovers, I highly recommend removing the pita chips as they will get soggy.
- Serving Size: 1 cup salad with 2 1/2 tablespoons Yogurt Sauce
- Calories: 264
- Sugar: 7.9 g
- Sodium: 551.9 mg
- Fat: 20.7 g
- Saturated Fat: 3.8 g
- Carbohydrates: 16 g
- Fiber: 3.1 g
- Protein: 7.9 g
- Cholesterol: 6.2 mg
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