(from kylerhea’s recipe box)

16 August 2013 – It makes a lot of Fatoush! It takes a while to do all the chopping but the result was defintely worth it. Start off with about 1/2 cup of olive oil, I thought the 3/4 cup was a bit much. Don’t have sumac? Use a little lemon zest instead. I used a little (about 1/2 tsp of the Turkish seasoning that has sumac in it). Don’t have pomegranate molasses? Use a combination of balsamic and raspberry vinegars.
If you can, get feta that is barrel aged from sheep’s milk.

Source: MCC - Too Hot to Cook - Nirit Yadin

Categories: ***, August2013, Faves, PM, cucumbers, mediterranean, salads, tomatoes


  • For dressing::
  • 4 tsp ground sumac, soaked in 4 tsp warm water for 15 minutes
  • 3 Tbs (or more) fresh lemon juice
  • 2 Tbs (or more) pomegranate molasses
  • 2 small garlic cloves, smashed in a mortar and pestle with a little salt
  • 3/4 cup EVOO
  • Kosher salt
  • For salad::
  • 2 8 diameter pita breads, halved toasted until golden brown, broken into bite size pieces
  • 1/4 cup EVOO
  • Kosher salt
  • 3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved
  • 1 large or 3 small cucumbers, quartered lengthwise, thinly sliced crosswise
  • 6 scallions, thinly sliced
  • 2 cups (loosely packed) flat leaf parsley leaves
  • Ground sumac (optional)
  • 2 cups 3/4" strips romaine leaves
  • 1 cup dresh mint leaves
  • Ground sumac (optional)
  • 1/2 lb Greek, Bulgarian, or French feta


  1. For dressing::

  2. Combine sumac with soaking liquid, 3 Tbs lemon juice, 2 Tbs pomegranate molasses, and garlic in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice and pomegranate molasses to taste, if desired.

  3. For salad::

  4. Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt. Mix tomatoes and next 6 ingredients in a large bowl. Add 3/4 of the dressing; toss to coat, adding more dressing by Tbs as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired. Cut feta into 1" chunks and top the salad. Drizzle some olive oil and grind black pepper over the feta.

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