Dearborn Fattoush Salad
A crisp vegetable salad topped with toasted pita chips and dressed with lemon, olive oil, and sumac, common on Dearborn Lebanese restaurant tables.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Large salad bowl
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 13
- carbs
- 22
- protein
- 4
- calories
- 210
Instructions
- 1
Toast or bake the pita until crisp. Break it into bite-sized pieces.
- 2
Combine lettuce, tomatoes, cucumber, radishes, and parsley in a large bowl.
- 3
Whisk the lemon juice, olive oil, sumac (a tangy spice), and pomegranate molasses if using into a dressing.
- 4
Pour the dressing over the vegetables. Toss well to coat.
- 5
Add the crisp pita pieces right before serving. Toss lightly.
- 6
Sprinkle extra sumac on top. Serve immediately.
Chef's tips
Add the pita at the very last moment so it stays crisp instead of soggy. Sumac gives the salad its special tangy flavor and should not be skipped.
Storage
Best eaten fresh; store undressed components separately up to 1 day.
Reheating
Not applicable, served cold.
Common mistakes to avoid
- •Adding the dressing too far in advance, which makes the greens wilt.
- •Skipping the sumac, which is essential to the salad's tangy flavor.
Serving suggestions
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