Description
This vibrant and refreshing Loaded Fattoush Salad is a delightful combination of crunchy pita, fresh vegetables, and a tangy, flavorful dressing. With feta cheese and mint for extra richness, it’s the perfect side or light meal that’s full of bold Middle Eastern flavors.
Ingredients
Scale
- 4 tablespoons extra virgin olive oil, divided
- 2 pieces pita bread, cut into pieces
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons sumac, plus more for garnish
- 1 teaspoon pomegranate molasses
- 1/4 teaspoon salt
- 2 cloves garlic, grated
- 1 cup peeled and sliced English cucumber
- 1 cup halved cherry or grape tomatoes
- 1/2 cup cooked chickpeas
- 1/4 cup thinly sliced radish
- 1/4 cup thinly sliced red onion
- 4 cups washed and chopped green or red leaf lettuce (about one head)
- 1/4 cup crumbled feta cheese
- 1/4 cup torn mint leaves
Instructions
- In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the pita bread pieces and sauté until golden and crispy, about 5 minutes. Remove from heat and set aside.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, sumac, pomegranate molasses, salt, and grated garlic to make the dressing.
- In a large salad bowl, combine the cucumber, tomatoes, chickpeas, radish, red onion, lettuce, feta cheese, and mint leaves.
- Add the crispy pita pieces to the salad, then pour the dressing over the top. Toss gently to combine.
- Garnish with a sprinkle of extra sumac and serve immediately.
Notes
- For extra flavor, you can toast the pita in the oven or use store-bought crispy pita chips.
- You can replace the feta with goat cheese or leave it out for a dairy-free version.
- The salad is best served fresh, as the pita pieces may soften if left for too long.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing, Sautéing
- Cuisine: Middle Eastern