Fattoush Salad with Sumac
A crisp Levantine bread salad with romaine, radishes, cucumber and tomatoes, tossed in a sumac and pomegranate molasses dressing and finished with shards of toasted pita.
The dressing is where the character comes from: ground sumac for its tart, almost citrusy tang, pomegranate molasses for a dark sweet-sour depth, and plenty of lemon to keep everything lively. Mixing it in a jar means you can shake it and pour it without whisking.
Serve it alongside grilled halloumi, falafel or simply warm bread and hummus. It is a salad that holds up on a table with other dishes, and it is best eaten within half an hour of dressing, while the pita still has some fight in it.
Ingredients
- 2 large pita breads, split open into single layers
- 4 tablespoons olive oil, plus extra for brushing the pita
- 1 large head romaine lettuce (about 400g), cut into 3cm pieces
- 1 small cucumber (about 200g), halved lengthways and sliced 5mm thick
- 200g cherry tomatoes, halved
- 8 radishes, trimmed and thinly sliced
- 4 spring onions, thinly sliced on the diagonal
- 20g flat-leaf parsley leaves, roughly chopped
- 10g mint leaves, roughly chopped
- 1 teaspoon ground sumac, plus extra to finish
- 1 teaspoon pomegranate molasses
- 2 tablespoons lemon juice (about 1 lemon)
- 1 small garlic clove, grated
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Heat the oven to 200C (180C fan). Brush the split pita layers on both sides with a little olive oil and sprinkle lightly with salt. Lay them on a baking tray and bake for 8-10 minutes, turning once, until deep golden and crisp. Leave to cool on the tray, then break into rough 3-4cm shards.
- While the pita bakes, make the dressing. In a small jar with a lid, combine the 4 tablespoons olive oil, ground sumac, pomegranate molasses, lemon juice, grated garlic, salt and pepper. Screw the lid on tightly and shake hard for 20 seconds until emulsified and slightly thickened. Taste and adjust the lemon or salt — it should be sharp and tart.
- Put the romaine in a large, wide bowl. Add the cucumber, cherry tomatoes, radishes and spring onions.
- Pour over about two-thirds of the dressing and toss gently with clean hands or two large spoons, lifting from the bottom so the leaves are coated but not bruised.
- Scatter over the parsley and mint, then add the pita shards. Drizzle with the remaining dressing, toss once or twice very lightly, and finish with an extra pinch of sumac.
- Serve immediately, passing any remaining dressing at the table.
Cook’s tips
- Break the pita into uneven shards rather than neat squares — the jagged edges catch more dressing.
- Keep the herbs and pita until the last moment; both lose their character if they sit in the dressing.
- If your sumac is older and pale, use a heaped teaspoon rather than level.
- A wide, shallow bowl lets you toss without crushing the lettuce.
Substitutions
- No pita? Use stale sourdough or flatbread torn into pieces and toasted the same way.
- Pomegranate molasses can be replaced with 1 teaspoon balsamic glaze plus a pinch of sugar.
- Little gem or butterhead lettuce works in place of romaine; add a handful of rocket for extra pepperiness.
- Add 100g crumbled feta or 150g haloumi, pan-fried and cubed, to make it more of a meal.
Storage & reheating
Store the undressed salad components and the pita separately in airtight containers in the fridge for up to 1 day, and keep the dressing in its jar for up to 4 days; shake before using.
Frequently asked questions
Can I make fattoush ahead of time?
You can prepare everything up to a day ahead — wash and dry the vegetables, bake and cool the pita, and make the dressing — but keep them separate. Toss together just before serving so the bread stays crisp.
What is sumac and what does it taste like?
Sumac is a ground dried berry used widely in Levantine cooking. It has a tart, fruity, slightly sour flavour with a hint of citrus and no real heat. It is used as both a seasoning and a finishing spice.
Is this fattoush vegan?
As written, yes — the ingredients are all plant-based. Check your pita bread label if you want to be certain, since some flatbreads contain dairy or are made with milk-based glazes.
Can I use shop-bought pita chips instead?
Yes. Use about 80g of plain pita chips and skip the baking step, adding them at the same point so they keep their crunch.
