Fattoush Salad with Crispy Pita

Yield 6 hearty tasting portions

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Fattoush Salad with Crispy Pita

Fattoush is a fresh, colorful Middle Eastern salad filled with crunchy vegetables, herbs, and crispy pita bread! Tossed in a tangy lemon-sumac dressing, this salad is a fun way to explore new flavors, textures, and ingredients. For more recipe ideas visit www.kidscookingforlife.org.

Ingredients

Crispy Pita Bread

• 2 pita breads (substitute naan, lavash, whole wheat tortillas, or other flatbread)
• 1 tablespoon olive oil
• Kosher salt, to taste
• 1 teaspoon sumac (substitute ½ teaspoon lemon zest)

Fattoush Salad

• 1 romaine lettuce heart, chopped
• 1 English cucumber, diced
• 5 Roma tomatoes, diced
• 5 green onions, thinly sliced
• 5 radishes, thinly sliced
• 2 cups fresh parsley, chopped
• 1 cup fresh mint leaves, chopped, optional

Lemon-Sumac Dressing

• 1 lemon, juiced
• ⅓ cup olive oil
• 1 tablespoon pomegranate molasses, (substitute balsamic vinegar or glaze)
• 1 teaspoon sumac (substitute ½ teaspoon lemon zest and a little extra lemon juice)
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground allspice
• Kosher salt, to taste
• Black pepper, to taste

Directions

Prepare the Crispy Pita

1. Cut the pita bread (or other flatbread) into small, bite-sized pieces or triangles.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the pita bread pieces in a single layer. Cook in batches if needed.
4. Cook for 4–6 minutes, stirring and flipping occasionally, until golden brown and crispy.
5. Remove from heat and sprinkle with salt and sumac (or lemon zest). Toss to coat evenly.
6. Set aside to cool.

Prepare the Fattoush Salad

1. Wash and dry the romaine lettuce, cucumber, tomatoes, green onions, radishes, parsley, and mint, if using.
2. Chop the romaine lettuce into bite-sized pieces.
3. Dice the cucumber and tomatoes into small pieces.
4. Thinly slice the green onions and radishes.
5. Finely chop the parsley and mint, if using.
6. Place all the prepared vegetables and herbs into a large salad bowl.

Make the Lemon-Sumac Dressing

1. Cut the lemon in half and squeeze the juice into a small bowl.
2. Add the olive oil, pomegranate molasses (or substitute), sumac (or substitute), cinnamon, allspice, salt, and black pepper.
3. Whisk with a fork until well combined.
4. Taste and adjust the seasonings as needed.

Assemble the Fattoush Salad

1. Pour the lemon-sumac dressing over the chopped vegetables and herbs.
2. Gently toss until everything is evenly coated.
3. Add the crispy pita bread just before serving so it stays crunchy.
4. Toss lightly and enjoy!

Notes

Substitution and variations

• Give it a seasonal twist! Add diced apples, pomegranates, pears, or roasted winter squash for a fun fall variation.
• Try different greens and vegetables! Substitute romaine with kale or arugula, or add whatever fresh vegetables you have available.
• Switch up the crunch! Try naan, whole wheat tortillas, or another flatbread instead of pita. Cook until golden and crispy.

Something to Chew On

• What is fattoush? Where does this salad come from, and how is it traditionally prepared?
• What is sumac? How does its tangy flavor compare to lemon?
• Why is it important to eat a variety of colorful vegetables? What different nutrients do they provide?