Fattoush with Sumac and Toasted Pita

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

A crisp Syrian bread salad of cucumber, tomato, radish and purslane, tossed with olive-oil-toasted pita and a tangy sumac and pomegranate molasses dressing. This Syrian-inspired vegetarian recipe (vegan), ready in about 30 minutes, pairs pita bread, extra-virgin olive oil, romaine lettuce, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large rounds pita bread
• 6 tbsp, divided extra-virgin olive oil
• 1 small head romaine lettuce, chopped
• 3 Persian cucumbers, diced
• 3 medium tomatoes, diced
• 6 radishes, thinly sliced
• 4 green onions, sliced
• 1 cup purslane leaves
• 1 cup fresh flat-leaf parsley, chopped
• 1/2 cup fresh mint, chopped
• 1 tbsp plus extra for garnish ground sumac
• 3 tbsp lemon juice
• 1 tbsp pomegranate molasses
• 1 clove garlic, minced
• 1/2 tsp dried mint
• 1 tsp salt

Instructions

1. Step 1: Heat the oven to 400°F (200°C). Split the pitas, tear them into bite-size pieces, toss with 2 tbsp olive oil and a pinch of salt, and bake 8-10 minutes until golden and crisp.
2. Step 2: Whisk the lemon juice, pomegranate molasses, garlic, sumac, dried mint, salt and the remaining 4 tbsp olive oil.
3. Step 3: In a large bowl, combine the romaine, cucumbers, tomatoes, radishes, green onions, purslane, parsley and mint.
4. Step 4: Just before serving, add the dressing and toss well, then fold in the toasted pita so it stays partly crisp.
5. Step 5: Dust with extra sumac and serve right away.