There's a moment in every good fattoush when the crispy pita hits the tangy, sumac-bright dressing and everything comes alive. This Lebanese classic is proof that a "salad" can be the most exciting thing on the table — crunchy, herby, sour-sweet, and endlessly refreshing. Best of all, it comes together in minutes and loads your plate with vegetables.

Prep time: 20 min | Cook time: 5 min | Total: 25 min | Serves: 4

Ingredients

Salad

• 2–3 romaine hearts, chopped
• 2 Persian cucumbers, sliced
• 2–3 tomatoes, cut into chunks
• 4–5 radishes, thinly sliced
• ¼–½ small red onion, very thinly sliced
• Large handful parsley, chopped
• Small handful fresh mint
• 1–2 Lebanese pitas, toasted or fried until crisp

Dressing

• 3 Tbsp extra-virgin olive oil
• 2 Tbsp fresh lemon juice
• 1–1½ Tbsp pomegranate molasses
• 1½–2 tsp sumac
• 1 small garlic clove, mashed
• ½ tsp salt

Instructions

1. Make the pita very crisp (toast or fry) and let it cool completely so it stays crunchy.
2. Whisk together all the dressing ingredients.
3. Add the vegetables and herbs to a large bowl and toss thoroughly with the dressing.
4. Add the crispy pita at the very end so it doesn't go soggy.
5. Taste and adjust lemon, sumac, and salt.

Cooking Tips

• A note on pomegranate molasses: Look for a brand whose ingredients list is just pomegranates — that gives you the true tart, tangy flavor. If all you can find is one sweetened with sugar, it's still usable; just cut it with an extra squeeze of lemon to bring back that sour pomegranate punch.
• For classic Lebanese fattoush, skip the cabbage and carrot.
• Add the dressing and pita only right before serving for maximum crunch.

Nutrition Facts (per serving)

Calories: ~180 | Protein: 4g | Carbs: 20g | Fat: 11g | Fiber: 4g | Sodium: ~330mg