Authentic Lebanese Fattoush Salad with Pomegranate Molasses & Crispy Sumac Pita

Lebanese, Vegetables & Legumes

Authentic Lebanese Fattoush Salad with Pomegranate Molasses & Crispy Sumac Pita

A crunchy Levantine garden salad brimming with crisp romaine, purslane leaves, Persian cucumbers, and peppery radishes, tossed in a tangy pomegranate-sumac dressing and crowned with shattered golden pita chips.

Prep Time
20 Mins
Cook Time
5 Mins
Servings
4 Servings
Skill Level
Easy

History & Origins

Levantine Peasant Bread Salad Tradition

Derived from the Arabic word ‘fatt’ (to crush or crumble bread), Fattoush originated among farmers in Mount Lebanon and the Bekaa Valley as a resourceful way to repurpose stale khubz flatbread. Combined with wild purslane (baqleh) and sour sumac berries, it forms the cornerstone of Lebanese hospitality.

Ingredients

Fresh Garden Greens & Crispy Pita

  • •2 heads Crisp Little Gem or Romaine hearts, chopped into bite-sized ribbons
  • •1 cup Fresh wild purslane (or tender watercress sprigs)
  • •4 small Persian cucumbers, sliced into thick half-moons
  • •6 Red breakfast radishes, thinly sliced into translucent coins
  • •2 medium Ripe vine tomatoes, seeded and diced
  • •2 rounds Thin Lebanese pita bread, split open, torn into 1-inch squares, and fried in olive oil until golden

Finishing, Garnishes & Chef’s Additions

  • •2 tbsp Thick artisanal Lebanese pomegranate molasses (Dibs Remman)
  • •1.5 tbsp Ground wild cured sumac berry powder
  • •1/3 cup Lebanese extra virgin olive oil & juice of 1.5 fresh lemons
  • •1 clove Garlic, pounded into a paste with 1 tsp sea salt
  • •1/2 cup Fresh spearmint leaves & fresh flat-leaf parsley leaves, hand torn

Step-by-Step Instructions

Preparation & Method

1
Step 1: Crisp Sumac Pita Chips

Tear thin pita bread into 1-inch squares. Shallow-fry in 1/4 inch of extra virgin olive oil over medium-high heat for 2 to 3 minutes until blistering golden and crisp. Drain onto paper towels and immediately toss while piping hot with 1/2 tablespoon of ground sumac and sea salt.

2
Step 2: Whisk Pomegranate Molasses Vinaigrette

In a glass jar, whisk the pounded garlic paste, pomegranate molasses, fresh lemon juice, remaining 1 tablespoon of ground sumac, dried mint, and extra virgin olive oil until emulsified into a dark, glossy, tart dressing.

3
Step 3: Prep & Chill Crispy Garden Botanicals

Wash and spin romaine and purslane until bone dry. In a massive wooden salad bowl, combine romaine, purslane leaves, cucumber half-moons, radish coins, diced tomatoes, fresh mint leaves, and parsley. Chill until serving to maximize crispness.

4
Step 4: Final Toss & Sharded Pita Crown

Right before serving, pour the vinaigrette over the vegetables and toss gently with your hands to gloss every leaf without bruising. Pile half the crispy sumac pita chips throughout and scatter the rest over top as a crunchy crown.

Beverage Pairing

Lebanese Arak with Water & Ice / Iced Mint Limonana

Anise-flavored Lebanese Arak clouded with fresh spring water cuts through the rich olive oil, while a frozen mint lemonade (Limonana) mirrors the salad’s vibrant citrus profile.

Culinary Science Insight

Malic Acid Acidity & Retrograded Starch Crunch

Sumac contains high concentrations of malic and citric acids, providing a sharp fruity astringency that lowers salad pH without the harshness of distilled vinegars. Stale flatbread possesses retrograded starch crystals; flash-frying in hot olive oil rapidly vaporizes remaining moisture, creating a rigid, waterproof cellular matrix that resists softening.