Fattoush with Pomegranate Vinaigrette

For those who know that the best kinds of salads are the ones with bread in them
48 Ratings
100% would make again
Simple Fattoush Salad Recipe with Pomegranate Molasses
Photo: Connor Bruce

You might know Oakland chef Reem Assil from her Arabic bakery, Reem's California. Or you might know her as a James Beard Award semifinalist. Either way, her new restaurant, Dyafa, is the name on everyone's lips—it's a place where you instantly feel at home (hence the name, which means "hospitality" in Arabic) and, of course, are well fed.

Here, fattoush salad pops with a zingy pomegranate vinaigrette and crunchy pita squares for a salad even non-vegetable lovers will love.

Use leftover pita to make homemade pita chips to serve as a side and find more salad recipes here.

Fattoush Salad

Recipe adapted from Reem Assil, Dyafa, Oakland CA

Yield: 4 to 6 servings

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes


For the Pomegranate Vinaigrette:

1 garlic clove, minced

¼ cup lemon juice (from 2 lemons)

2 tablespoons pomegranate molasses

Scant cup olive oil

Salt and pepper, to taste

For the Salad:

4 pieces Arabic bread (pita), cut into squares

2 bunches Little Gem lettuce, chopped

1 bunch arugula

1 bunch purslane, leaves only (if available)

1 bunch flat-leaf parsley, roughly chopped

1 bunch mint, roughly chopped

5 radishes, thinly sliced

2 cups cherry tomatoes

3 Persian cucumbers, sliced thinly into half circles

1 small red onion, sliced thinly

1 pomegranate, seeded (if available)

Pomegranate vinaigrette, to taste

1 to 2 tablespoons sumac


1. Make the dressing: Combine all the dressing ingredients in a blender and mix until incorporated. Taste and adjust seasoning with salt and black pepper. Set aside.

2. Make the salad: Toast, grill or deep-fry the pieces of bread. Set aside to cool.

3. Place the Little Gem, arugula and purslane in a large bowl. Layer the parsley, mint, radishes, tomatoes, cucumbers, onions and pomegranate on top.

4. Toss the salad with the pomegranate vinaigrette and pita chips. Sprinkle with sumac and serve.


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