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Fattoush Salad with Crispy Pita and Pomegranate 

Oven baked pita chips and pomegranate syrup give this traditional Middle Eastern bread salad a crunchy finish and a pleasing pucker.  

Taylor Pelton

Culinary Solutions

Yield

2 to 4 servings

Prep Time

30 minutes

Total Time

30 minutes

Ingredients:

 

For the crispy pita: 

 

For the salad: 

 

For the dressing: 

Directions:

 

Step 1

Preheat oven to 350°F. 

 

Step 2

Toss pita with olive oil and salt and bake for 10 to 12 minutes. Stir pita, making sure to rotate outside edges to the middle and bake another 8 to 10 minutes until golden brown and crispy. Transfer to mixing bowl and toss with sumac. Set aside until ready to serve.  

 

Step 3

For the dressing smash a clove of garlic with the back of a knife and peel. Mince the garlic then add salt and use the back of your knife to mash garlic into a paste by pressing it against your cutting board in a dragging motion. In a small mixing bowl combine the garlic paste, lemon juice, red wine vinegar, cumin, and coriander. Add labneh, buttermilk, honey, and pomegranate syrup, and whisk until well incorporated.  

 

Step 4

In a large mixing bowl add the cherry tomatoes, cucumbers, red bell peppers, radishes, red onion, fresh pomegranate seeds, parsley, mint, dill, romaine, and dressing then toss to combine. 

 

Step 5

Divide evenly in shallow bowls and crumble pita chips on top. May garnish with additional pomegranate syrup and sumac if desired. Serve immediately.

Nutrition per serving: