Fattoush Syrian Bread Salad

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A bright, crunchy Levantine salad built from toasted pita chips, peak-season vegetables, and a tart sumac-lemon dressing. Every fork delivers herby freshness, crisp bread, and a tangy lift that makes it a year-round staple in Syrian homes.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 16 gFat
• 2.5 gSaturated Fat
• 32 gCarbs
• 6 gFiber
• 6 gSugar
• 7 gProtein
• 480 mgSodium
• 620 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 28 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the salad

• 2 whole-wheat pita breads, split into halves
• 2 tablespoons olive oil
• 2 large tomatoes, diced (about 2 cups)
• 1 English cucumber, halved lengthwise and sliced (about 2 cups)
• 4 cups chopped romaine lettuce
• 4 radishes, thinly sliced
• 3 scallions, white and green parts, sliced
• 1/2 cup fresh flat-leaf parsley leaves
• 1/4 cup fresh mint leaves

For the sumac-lemon dressing

• 1/2 teaspoon ground sumac, plus more for finishing
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 small garlic clove, grated
• 1 tablespoon pomegranate molasses
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Heat the oven to 400°F (200°C). Brush both sides of the pita halves with olive oil and place them directly on the oven rack. Bake for 8 to 10 minutes until crisp and lightly golden, then break into rough bite-sized chips.
2. While the pita toasts, prep the vegetables. Combine the tomatoes, cucumber, romaine, radishes, scallions, parsley, and mint in a large mixing bowl.
3. In a small jar or bowl, whisk together the sumac, lemon juice, extra-virgin olive oil, grated garlic, pomegranate molasses, salt, and pepper until emulsified and slightly thickened.
4. Add about two-thirds of the dressing to the vegetables and toss gently to coat. Taste and add more salt or lemon if needed.
5. Add the toasted pita chips and toss once more so the bread absorbs just a little of the dressing but still keeps crunch.
6. Transfer to a wide platter, drizzle with the remaining dressing, and dust generously with extra sumac. Serve immediately while the pita is still crisp.

Cook’s Notes

• Toast the pita right before tossing so it stays audibly crunchy; fattoush bread that sits too long in dressing turns soft.
• If sumac is hard to find, substitute 1 teaspoon of lemon zest plus an extra squeeze of lemon, though the earthy tang won't be identical.
• Cut the tomatoes just before serving and pat them dry with a towel to prevent a watery salad.
• Add a handful of crumbled feta or toasted pine nuts for a heartier lunch version.
• The dressing keeps in a sealed jar in the fridge for up to 5 days; whisk before reusing.

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