Fattoush Pita and Pomegranate Salad
Brighten your table with the vibrant and tangy flavors of Fattoush Pita and Pomegranate Salad, a Mediterranean-inspired dish bursting with color and texture. This easy-to-make recipe combines crisp, golden pita chips dusted with aromatic sumac, fresh romaine lettuce, juicy cherry tomatoes, crunchy cucumber, and sweet pomegranate seeds for a perfect balance of crunch and freshness. Tossed in a zesty dressing made with pomegranate molasses, lemon juice, garlic, and olive oil, this salad delivers a deliciously tangy finish. Fresh herbs like parsley and mint provide an herbaceous touch, making this salad a refreshing appetizer or side dish for any occasion. Ready in just 25 minutes, it’s a simple yet sophisticated way to showcase bold Middle Eastern flavors in every bite.
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Recipe Information
Ingredients
- 2 pieces pita bread
- 3 tablespoons extra virgin olive oil
- 2 teaspoons ground sumac
- 1 teaspoon salt
- 1 head romaine lettuce
- 1 medium cucumber
- 250 grams cherry tomatoes
- 1 small red onion
- 1 bunch parsley
- 0.5 bunch mint leaves
- 0.5 cup pomegranate seeds
- 3 tablespoons lemon juice
- 2 tablespoons pomegranate molasses
- 1 clove garlic clove
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the pita bread into bite-sized triangles or squares.
Place the pita pieces on a baking sheet, drizzle with 1 tablespoon of olive oil, sprinkle with 1 teaspoon of sumac and a pinch of salt, then toss to coat evenly.
Bake the pita pieces for 5-7 minutes or until they are crisp and golden brown. Remove from the oven and let cool.
Meanwhile, wash and dry the romaine lettuce, then chop it into bite-sized pieces and place in a large salad bowl.
Slice the cucumber into thin rounds, halve the cherry tomatoes, and thinly slice the red onion. Add all to the salad bowl.
Finely chop the parsley and mint leaves, then add them to the bowl along with the pomegranate seeds.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, pomegranate molasses, minced garlic clove, remaining 1 teaspoon of sumac, salt, and black pepper to form the dressing.
Pour the dressing over the salad and toss gently to combine.
Add the crispy pita pieces on top just before serving to keep them crunchy.
Serve immediately as a flavorful appetizer or a refreshing side dish.
Nutrition Facts
Calories |
1213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 187.5 g | 68% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 84.0 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 595 mg | 46% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3293 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
