📜 Ingredients

(Serves 4)

Category	Ingredients
Salad Base	3 cups chopped romaine lettuce 2 medium cucumbers, diced 3 tomatoes, diced 1 green bell pepper, thinly sliced 5 radishes, thinly sliced ½ cup finely chopped parsley ¼ cup fresh mint leaves
Pita Chips	2 small Lebanese pitas, toasted & torn into bite pieces 2 tbsp olive oil (for toasting)
Dressing	¼ cup extra-virgin olive oil 3 tbsp lemon juice 1 tbsp sumac (key!) 1 garlic clove, minced 1 tsp pomegranate molasses (optional) Salt & pepper to taste
Garnish	½ tsp sumac + pinch dried mint Optional: sliced green onions, pomegranate seeds

👩‍🍳 Step-by-Step Instructions

Prepare Pita Chips 💥:
- Split pitas; tear into 1-inch pieces. Toss with 2 tbsp olive oil and a pinch of salt.
- Bake at 400°F (200°C) for 8-10 mins until golden and crisp. Cool completely.
Make Dressing 🥣:
- Whisk olive oil, lemon juice, sumac, garlic, pomegranate molasses, salt, and pepper.
- *(Sumac is non-negotiable! If unavailable, use 1 extra tsp lemon zest + ½ tsp paprika.)*
Assemble Salad 🥬:
- In a large bowl, combine lettuce, cucumbers, tomatoes, bell pepper, radishes, parsley, and mint.
- Add pita chips ONLY before serving (to keep them crunchy).
- Drizzle dressing; toss gently.
Garnish & Serve ✨:
- Dust with extra sumac and dried mint.
- Add pomegranate seeds for color (optional).

Herb Rule: Parsley + mint = 50% of the salad’s volume. Don’t skimp!
Sumac Secret: This tart, crimson spice is Fattoush’s soul. Find it at Middle Eastern markets.
Pita Trick: Bake (don’t fry) for lighter chips. Stale pita works best!
Dress Last: Avoid soggy pita—dress salad just before eating.
Add Purslane: Traditional Lebanese versions include this lemony green (if available).