Fattoush Salad with Kalamatas

Prep Time: 20 min Cook Time: 5 min
Servings: 4 Skill Level: easy

This simple chopped salad made with a zesty vinaigrette has pita chips in place of croutons and it is totally addictive. Perfect for Meatless Monday or as a side to chicken or fish; it’s clean and bold and fabulously flavored.

Recipe and image attributed by Chef Jamie Gwen


2 pita bread

  • Extra virgin olive oil
  • 2 teaspoons sumac
  • 1 head romaine lettuce, chopped
  • 1 English cucumber – cut in half, seeds scraped and sliced into half moons
  • 4 Roma tomatoes, chopped
  • 3/4 cup Pearls Kalamata Olives, sliced lengthwise
  • 2 green onions, chopped
  • 6 radishes, thinly sliced
  • 1/4 cup freshly chopped parsley


  • Juice of 1 lemon
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons pomegranate molasses
  • 1 teaspoon sumac
  • 1/4 teaspoon ground cinnamon

Cooking Instructions

  1. Tear the pitas into 1-inch pieces. Heat 3 tablespoons of olive oil in a large shallow pan until shimmering and add the pita bread.
  2. Fry until golden all over, tossing frequently. Transfer the fried pita chips to a paper towel-lined baking sheet and season with salt, pepper, and sumac.
  3. In a large mixing bowl, combine the lettuce, cucumber, tomatoes, Kalamata olives, green onions, radish, and parsley.
  4. To make the dressing, combine the lemon juice, olive oil, pomegranate molasses, sumac, and cinnamon.  Season generously with salt and pepper and shake well to combine.
  5. Pour the dressing over the salad, add the pita chips and toss to coat.
  6. Serve immediately.

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