Warm Fattoush Salad with Sumac-Dressed Vegetables
A vibrant Lebanese salad featuring fresh and toasted vegetables tossed in a tangy sumac and pomegranate molasses dressing, topped with crispy pita chips. This middle eastern-inspired salads (vegetarian) ready in about 25 minutes pairs romaine lettuce, chopped, medium tomatoes, diced, medium cucumber, diced into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
- 4 cups romaine lettuce, chopped
- 2 medium tomatoes, diced
- 1 medium cucumber, diced
- 5 radishes, thinly sliced
- 3 stalks green onions, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- 2 pieces pita bread, cut into triangles
- 4 tablespoons, divided olive oil
- 3 tablespoons lemon juice
- 1 tablespoon pomegranate molasses
- 2 teaspoons ground sumac
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 375°F. Toss 2 pieces of pita bread cut into triangles with 2 tablespoons olive oil and 1/4 teaspoon salt. Spread on a baking sheet and bake for 8-10 minutes until golden brown and crisp. Set aside to cool.
- Step 2: In a large salad bowl, combine 4 cups chopped romaine lettuce, 2 diced medium tomatoes, 1 diced cucumber, 5 thinly sliced radishes, 3 chopped green onions, 1/4 cup chopped fresh mint, and 1/4 cup chopped fresh parsley.
- Step 3: In a small bowl, whisk together 2 tablespoons olive oil, 3 tablespoons lemon juice, 1 tablespoon pomegranate molasses, 2 teaspoons ground sumac, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined and tangy.
- Step 4: Pour the sumac dressing over the salad and toss gently to coat all vegetables evenly.
- Step 5: Just before serving, add the toasted pita chips to the salad and toss lightly to keep them crunchy. Serve immediately for a refreshing, tangy Lebanese fattoush salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Warm Fattoush Salad with Sumac-Dressed Vegetables take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Warm Fattoush Salad with Sumac-Dressed Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep romaine lettuce, chopped from drying out.
Can I substitute ingredients in Warm Fattoush Salad with Sumac-Dressed Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Warm Fattoush Salad with Sumac-Dressed Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Warm Fattoush Salad with Sumac-Dressed Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
