Description

Ingredients

• Salad base
• 🥒 Persian cucumbers, small dice: 300 g (2 cups / 10.6 oz) Original: 🥒 Persian cucumbers, small dice: 300 g (2 cups / 10.6 oz)
• 🍅 Ripe tomatoes, small dice (or cherry tomatoes halved): 250 g (1¾ cups / 8.8 oz) Original: 🍅 Ripe tomatoes, small dice (or cherry tomatoes halved): 250 g (1¾ cups / 8.8 oz)
• 🧅 Red onion, very thin slices: 40 g (¼ cup / 1.4 oz) Original: 🧅 Red onion, very thin slices: 40 g (¼ cup / 1.4 oz)
• 🌶️ Green bell pepper, small dice: 80 g (½ cup / 2.8 oz) Original: 🌶️ Green bell pepper, small dice: 80 g (½ cup / 2.8 oz)
• 🌿 Fresh flat-leaf parsley, finely chopped: 20 g (½ cup / 0.7 oz) Original: 🌿 Fresh flat-leaf parsley, finely chopped: 20 g (½ cup / 0.7 oz)
• 🌿 Fresh mint leaves, finely chopped: 10 g (¼ cup / 0.35 oz) Original: 🌿 Fresh mint leaves, finely chopped: 10 g (¼ cup / 0.35 oz)
• 🥬 Romaine lettuce, thinly sliced: 80 g (2 cups / 2.8 oz) Original: 🥬 Romaine lettuce, thinly sliced: 80 g (2 cups / 2.8 oz)
• Crispy pita Original: Crispy pita
• 🥙 Lebanese-style pita breads, 2 cm squares: 80 g (2 small pitas / 2.8 oz) Original: 🥙 Lebanese-style pita breads, 2 cm squares: 80 g (2 small pitas / 2.8 oz)
• 🫒 Olive oil: 15 ml (1 tbsp / 0.5 fl oz) Original: 🫒 Olive oil: 15 ml (1 tbsp / 0.5 fl oz)
• 🧂 Fine salt: 1 g (¼ tsp / 0.04 oz) Original: 🧂 Fine salt: 1 g (¼ tsp / 0.04 oz)
• Dressing
• 🍋 Fresh lemon juice: 45 ml (3 tbsp / 1.5 fl oz) Original: 🍋 Fresh lemon juice: 45 ml (3 tbsp / 1.5 fl oz)
• 🫒 Extra-virgin olive oil: 45 ml (3 tbsp / 1.5 fl oz) Original: 🫒 Extra-virgin olive oil: 45 ml (3 tbsp / 1.5 fl oz)
• 🌸 Ground sumac: 8 g (1 tbsp / 0.28 oz) Original: 🌸 Ground sumac: 8 g (1 tbsp / 0.28 oz)
• 🧄 Garlic, very finely grated: 6 g (2 cloves / 0.21 oz) Original: 🧄 Garlic, very finely grated: 6 g (2 cloves / 0.21 oz)
• 🧂 Fine salt: 3–4 g (½–¾ tsp / 0.11–0.14 oz), to taste Original: 🧂 Fine salt: 3–4 g (½–¾ tsp / 0.11–0.14 oz), to taste
• ⚫ Freshly ground black pepper: 1 g (½ tsp / 0.04 oz) Original: ⚫ Freshly ground black pepper: 1 g (½ tsp / 0.04 oz)
• 🍯 Pomegranate molasses (optional, for sweetness): 10 ml (2 tsp / 0.34 fl oz) Original: 🍯 Pomegranate molasses (optional, for sweetness): 10 ml (2 tsp / 0.34 fl oz)

Preparation

• Prep the vegetables Add cucumbers, tomatoes, red onion, bell pepper, parsley, mint, and romaine to a large salad bowl. Chill in the fridge while you prepare the crispy pita and dressing.
• Toast the pita Heat the oven to 190°C (375°F). Toss pita squares with olive oil and salt, spread in a single layer on a baking sheet, and bake 7–8 min, stirring once, until golden and crisp. Let cool completely so they stay crunchy.
• Whisk the dressing In a small bowl whisk lemon juice, olive oil, sumac, garlic, salt, black pepper, and pomegranate molasses (if using) until the dressing looks slightly thick and emulsified. Taste and adjust salt and lemon so it is bright and tangy.
• Toss just before serving Right before serving, pour most of the dressing over the chilled vegetables and toss well so every piece is coated. Add crispy pita on top and gently fold it through, adding the remaining dressing if the salad looks dry.
• Rest briefly Let the fattoush sit 5–10 min so the pita softens just at the edges but stays crunchy in the center, then serve immediately.

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