Easy Fattoush Salad

This vibrant, 20-minute fattoush is the Middle Eastern breakfast that feels like a celebration in a bowl—fresh vegetables, pomegranate brightness, and crispy pita all tossed together with pure joy.

Ingredients:

• 2 cups mixed greens (romaine, arugula, or whatever you have)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh mint leaves, torn
• 1/4 cup fresh parsley, chopped
• 1/2 cup pomegranate arils
• 2 pita breads, cut into chips and toasted until crispy
• 3 tablespoons olive oil
• 2 tablespoons pomegranate molasses (or lemon juice)
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Method:

1. Toast your pita chips in a dry pan or oven until golden and crispy, about 5 minutes.
2. Whisk together olive oil, pomegranate molasses, vinegar, salt, and pepper in a small bowl.
3. Toss greens, tomatoes, cucumber, red onion, mint, and parsley in a large bowl.
4. Drizzle with dressing and toss gently until everything glistens.
5. Top with pomegranate arils and pita chips just before serving.

Full recipe at Minimalist Baker →

Chef's tip: Add the pita chips at the very last second—they'll stay wonderfully crispy rather than getting soggy, and you'll get that satisfying crunch with every bite.