Fattoush Salad

Recipe and photo contributed by Amanda Heckert Yield:  8 servings
Prep Time:  15 minutes Cook Time:  0 minutes

Fattoush Salad

This Middle Eastern salad pairs nicely with a shawarma plate, and it's a perfect dish for hot weather. Sumac is a sour-tasting spice that can be found in Middle Eastern markets or specialty spice stores.



6 large heirloom tomatoes, cored and chopped (about 6 cups)

6 Persian cucumbers, chopped (about 2½ cups)

4 scallions, white and green parts, thinly sliced

1½ cups cooked or canned chickpeas, rinsed and well drained

¼ cup flat leaf-parsley leaves, finely chopped

1½ cups Ak-Mak crackers

4 cups mixed baby greens or power greens



¼ cup fresh lemon juice

2 cloves garlic, finely minced

1½ tablespoons pomegranate molasses

2 teaspoons sumac, plus more for garnish

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¾ cup good-quality extra-virgin olive oil


  1. In a large salad bowl, combine the tomatoes, cucumbers, scallions, chickpeas and parsley.
  2. In a small bowl whisk the lemon juice, garlic, pomegranate molasses, sumac, salt and pepper. Add the oil in a steady stream, whisking constantly to emulsify.
  3. Pour the dressing over the vegetables and toss to combine. (If you wish, the salad may be prepared up to 4 hours in advance to this point. Cover and refrigerate until serving.)
  4. Just before serving, break the Ak-Mak crackers over the top of the salad into bite-sized pieces and add the baby greens. Mix just to combine. Sprinkle sumac over the top if desired and serve immediately.

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