Easy Fattoush Salad

This vibrant, 20-minute fattoush is exactly what you want when cravings hit for something fresh, crunchy, and alive with flavor—a Levantine classic that actually fits into a weeknight.

Ingredients:

• 6 cups mixed salad greens (romaine, arugula, spinach)
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, sliced
• ½ red onion, thinly sliced
• ½ cup pomegranate arils
• ¼ cup fresh mint leaves, torn
• 2 pita breads, torn into chips
• 3 tablespoons olive oil
• 2 tablespoons pomegranate molasses
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Method:

1. Toast pita pieces in a dry skillet over medium heat until crisp and golden, about 3 minutes. Set aside.
2. Toss all greens, tomatoes, cucumber, bell pepper, and red onion into a large bowl.
3. Whisk together olive oil, pomegranate molasses, lemon juice, garlic, salt, and pepper.
4. Drizzle dressing over salad and toss gently to coat.
5. Top with pomegranate arils, mint, and warm pita chips just before serving.

Full recipe at Minimalist Baker →

Chef's tip: Dress your salad just before eating—those crispy pita chips are your star, and you want them crunchy, not soggy, when they hit your plate.