Vegan Fattoush Salad with Sumac Dressing
Fattoush is a Levantine salad of chopped vegetables, fresh herbs, and toasted or fried pita pieces, dressed with sumac and lemon for a distinctly tangy finish. This version adds pomegranate molasses and a small amount of Dijon to the dressing for balance and body. It comes together in about 20 minutes and works as a light lunch, side, or starter.
Equipment
- Oven or air fryer
- Sheet pan
- Parchment paper
- Large mixing bowl
- Small bowl or lidded jar
- Chef's knife
- Cutting board
- Salad spinner
- Measuring cups and spoons
- Whisk
- Tongs
- Microplane or fine grater
Ingredients
For the Toasted Pita Chips:
- 2 pieces 6-inch pita breads day-old or slightly stale pitas crisp best
- 2 tbsp extra-virgin olive oil choose a fruity, peppery oil; Sicilian or Palestinian varieties are excellent
- ½ tsp fine sea salt to season pita
- 1 tsp ground sumac optional, for dusting pita before baking
For the Sumac Dressing:
- 3 tbsp fresh lemon juice from about 1 large lemon; strain for a smooth dressing
- 1 tbsp red wine vinegar optional for extra brightness
- 1 ½ tsp ground sumac look for a deep burgundy color and citrusy aroma
- 1 tsp dried mint traditional in many fattoush dressings
- 1 clove garlic finely grated to a paste for even distribution
- 1 tsp Dijon mustard optional; helps emulsify
- 1 ½ tsp pomegranate molasses for a sweet-tart, glossy finish; brands like Cortas are reliable
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- ⅓ cup extra-virgin olive oil stream in slowly for a stable emulsion
For the Salad:
- 1 small romaine heart, chopped about 4 cups loosely packed; thoroughly dried for maximum crunch
- 2 medium Persian cucumbers, diced 1/2-inch thin-skinned; no need to peel
- 2 cups cherry or heirloom grape tomatoes, halved peak-season for best flavor
- 5 medium radishes, thinly sliced soak in ice water 5 minutes for extra crispness
- 4 whole scallions, thinly sliced white and green parts
- 1 small green bell pepper, diced 1/2-inch or use cubanelle for a thinner-walled pepper
- ¼ cup red onion, thinly sliced optional; soak in cold water to mellow
- 1 cup flat-leaf parsley, roughly chopped tender stems included for extra flavor
- ½ cup fresh mint leaves, roughly chopped stack leaves and slice for minimal bruising
To Finish:
- 1 tbsp ground sumac for dusting just before serving
- 2 tsp toasted sesame seeds or za’atar optional, adds nutty aroma
- 1 medium lemon, cut into wedges optional, for serving
- 1 tbsp extra-virgin olive oil optional drizzle at the end for shine
Instructions
- Crisp the Pita (8–12 minutes): Preheat the oven to 375°F (190°C). Split each pita horizontally into two thin rounds, then tear into rustic bite-size pieces. Toss with 2 tbsp olive oil, 1/2 tsp salt, and 1 tsp sumac (optional). Spread on a parchment-lined sheet pan in a single layer and bake 8–12 minutes, flipping once, until deep golden and audibly crisp. Cool completely on the pan.Alternatives: Air fryer at 350°F (175°C) for 5–7 minutes, shaking halfway; or toast in a dry skillet over medium heat 6–8 minutes, stirring often.
- Make the Dressing (5 minutes): In a small bowl, whisk lemon juice, red wine vinegar, sumac, dried mint, grated garlic, Dijon, pomegranate molasses, salt, and pepper. While whisking, slowly stream in 1/3 cup olive oil until glossy and emulsified. Taste—the flavor should be bright, citrusy, and gently garlicky.Pro Method: Pound garlic with salt in a mortar until creamy, then whisk in acids and spices; drizzle oil to emulsify. No Whisk? Add to a jar, seal, and shake vigorously 20–30 seconds.
- Prep the Vegetables and Herbs (15 minutes): Wash and thoroughly dry romaine in a salad spinner. Chop into bite-size pieces. Dice cucumbers and green pepper to 1/2-inch for satisfying crunch. Halve cherry tomatoes. Thinly slice radishes, scallions, and red onion (if using). Roughly chop parsley and mint. Keep components chilled and dry so the dressing clings instead of diluting.
- Toss and Season (2–3 minutes): In a large bowl, combine romaine, cucumbers, tomatoes, radishes, scallions, green pepper, red onion (optional), parsley, and mint. Drizzle on about two-thirds of the dressing and toss gently with tongs until every leaf glistens. Adjust with more dressing, salt, or lemon to taste—the salad should sing with acidity and floral sumac.
- Finish and Serve (1–2 minutes): Fold in the cooled pita chips at the very end to preserve maximum crunch. Dust the top with 1 tbsp sumac, sprinkle sesame or za’atar (optional), and finish with a light drizzle of olive oil. Serve immediately with lemon wedges.
Notes
Michelle’s Tips:
- Ultra-Crisp Pita: Let baked pita cool fully on the sheet—steam escapes and keeps chips shatter-crisp.
- Balance the Acid: Tomatoes vary; if they’re very sweet, hold the red wine vinegar. If they’re bland, don’t skip it.
- Garlic Finesse: Grate garlic to a paste for even distribution and less bite.
- Herb Handling: Slice mint in ribbons to avoid bruising; include tender parsley stems for extra flavor.
- Gluten-Free: Swap pita for GF pita or roasted chickpeas for crunch.
- Allium-Light: Replace scallions with chives, or rinse sliced onions in ice water for 10 minutes.
- Make-Ahead: Pita chips keep 24–48 hours in an airtight container. Dressing keeps 3 days refrigerated; shake to re-emulsify.
- Za’atar Lift: Swap sesame garnish for a pinch of za’atar to echo the sumac and add thyme notes.
- Roasted Pepper Twist: Use fire-charred green pepper for smoky depth—cool fully before dicing.
- Creamy Riff (still vegan): Whisk 1–2 tbsp tahini into the dressing for a lush, clingy texture.
- Seasonal Swaps: Add crisp romaine cores in winter; toss in purslane or watercress in spring/summer.
- Brining Trick: A 5-minute toss of tomatoes with a pinch of salt draws juices that marry beautifully with the dressing.
- Brand Cues: Look for pomegranate molasses with only pomegranate and sugar; avoid caramel color or corn syrup.
Nutrition
Calories: 393kcalCarbohydrates: 29gProtein: 5gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gSodium: 772mgPotassium: 548mgFiber: 4gSugar: 5gVitamin A: 4457IUVitamin C: 76mgCalcium: 109mgIron: 3mg
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