Easy Fattoush Salad

This vibrant Levantine classic brings together crisp vegetables, bright pomegranate dressing, and shattered pita chips in one glorious bowl—the kind of dish that feels special enough for weekend entertaining yet comes together in barely 20 minutes.

Ingredients:

• 2 cups mixed greens (romaine, arugula, or whatever's fresh)
• 1 cucumber, diced
• 2 large tomatoes, chopped
• 1 red onion, thinly sliced
• 1 cup fresh mint leaves, roughly torn
• ½ cup pomegranate arils
• 2 pita breads, torn into bite-sized pieces and toasted until crispy
• ¼ cup pomegranate molasses
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Method:

1. Toast your pita pieces in a dry pan over medium-high heat until golden and crispy, about 3–4 minutes. Set aside.
2. Whisk together pomegranate molasses, olive oil, lemon juice, garlic, salt, and pepper in a small bowl.
3. Combine greens, cucumber, tomatoes, red onion, and mint in a large bowl.
4. Pour dressing over vegetables and toss gently until everything's coated.
5. Top with pomegranate arils and crispy pita pieces just before serving.

Full recipe at Minimalist Baker →

Chef's tip: Don't dress the salad until the last moment, and add your pita chips right before serving—this keeps everything brilliantly crisp and prevents sogginess.