Iraqi Fattoush Salad


This Iraqi fattoush salad is my favorite salad of all time. It’s flavorsome, filling, and is packed with raw vegetables and fresh herbs, not to mention those crunchy pitta pieces on top – divine! The minty, sumac and pomegranate dressing is key to this dish and I can’t wait for you to try it yourself.


Iraqi Fattoush Salad



  • 1 large cos lettuce
  • 1 bunch of radish
  • 1 yellow pepper
  • 200g cherry tomato
  • 1 cucumber
  • 2 bunches of spring onion
  • Small bunch of fresh parsley
  • Small bunch of fresh mint
  • 1 tbsp dry mint
  • 2 tbsp sumac
  • 2 tbsp pomegranate molasses
  • 3 tsp white wine vinegar
  • 10 tbsp extra virgin olive oil
  • 2-3 pitta bread (preference)
  • Sunflower oil for frying



For the salad

Begin by washing all of your vegetables.

Firstly, chop the cos lettuce into 2-inch pieces, then soak it in salted water, and then put it through a salad spinner. Leave aside to dry on kitchen paper.

Meanwhile, heat enough sunflower oil in a pan to fry off some pitta bread. Cut the pitta bread into small squares and fry for 4-5 minutes until golden. Drain and set aside. Note: these can be done in advance and kept for 5 days.

Remove the core from the pepper and slice into strips.

For the cucumber, slice in half lengthways and then scoop out the seeds with a spoon. You will probably only need ½ the cucumber depending on the size. Slice to a 3cm thickness.

Take 6 radishes, and slice width ways. You are looking for slices with a diameter of a one pence coin.

Take the cherry tomatoes and slice in half.

For the spring onions, take off the root and ensure that all dirt is removed. Slice to a 3cm thickness. Slice all the way to the green ends, as these have a lot of flavour too!

In a large bowl, mix all of the ingredients together. Season with salt, and add the dried mint and sumac.

Chop the parsley so you have enough for approx 5 tbsp Pick the fresh mint leaves until you have enough to cover the surface of the salad.


For the dressing

In a bowl, take the white wine vinegar, pomegranate molasses, and half of the olive oil – mix with a fork.  Add the remaining olive oil slowly tasting as you go. You want a sweet-sour taste sensation that sits alongside the olive oil flavor.

Add most of the dressing to the salad and mix thoroughly. Taste. Add more dressing should you need to.

Garnish with the crispy pitta croutons.

Enjoy in this Iraqi fattoush salad!

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