Fattoush Salad

Indulge in the vibrant flavors of this Fattoush Salad, a delightful fusion of Middle Eastern and Mediterranean influences.


  • 1 garlic clove, minced
  • 3 tbsp lemon juice
  • 30 ml olive oil, plus extra to drizzle
  • 2 tbsp red wine vinegar
  • 1 tbsp pomegranate molasses
  • 1 tbsp sumac, plus extra to garnish
  • salt and pepper, to taste
  • 2 large pitas, cut into bite sized pieces (about 1 ½ cups)
  • 1 package GREENHOUSE cherry tomatoes, cut into halves
  • 1 GREENHOUSE pepper, chopped
  • 5 GREENHOUSE cucumbers, sliced
  • 1 head romaine lettuce, chopped into bite-size pieces
  • ½ cup radishes, diced
  • 2 spring onions, thinly sliced
  • ½ cup fresh mint, roughly chopped
  • ½ cup flat-leaf parsley, roughly chopped


  1. In a small bowl, add garlic, lemon juice, olive oil, red wine vinegar, pomegranate molasses, sumac, salt, and pepper. Stir and set aside for 10 minutes at room temperature.
  2. Heat a frying pan over medium heat. In a bowl, add pita, drizzle with olive oil, and toss. Lightly fry pita until golden, about 2-3 minutes. Remove from heat and sprinkle with sumac, set aside.
  3. In a large serving bowl, add remaining ingredients and lightly toss.
  4. Pour dressing on the salad and mix. Leave for 5 minutes for all the flavors to combine.
  5. Garnish with pita croutons, a drizzle of olive oil, and sprinkle generously with sumac.


*Recipe courtesy of Mastronardi Produce


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