* In my opinion, pomegranate molasses isn’t totally essential for fattoush, so if you don’t have it, feel free to use a little bit of honey and a little extra lemon juice. Sumac, on the other hand, is essential.
** If you don’t have a grill, you can do this with a broiler or stovetop cast iron grill grate, but you won’t get quite as much char as a hot grill. Use the hottest possible temperature, set your broiler tray as close to the heat source as possible, and keep a close eye on them to make sure they’re not cooking through.
*** You can alternatively bake the pita chips with the residual heat of the grill to save energy, but be careful that they don’t burn, and make sure you use indirect heat (don’t place the pita chips directly on the grates).
Meal-planning suggestions: To get the most out of heating up the grill, you can plan a whole grilled meal around this dish. Once the radicchio is done, send it inside for someone else to throw the salad together while you stay outside to grill more. It goes great with grilled veggie shish kebabs, grilled corn, grilled sweet potatoes, and grilled meat, especially sausages with toasted rolls.
Storage suggestions: If you are planning on keeping some of the salad as left overs or packing it to take to work, put some of the dressing in the bottom of a storage container, add the veggies, then the herbs and radicchio, and pack the pita chips in a sealed plastic bag on top. It should keep this way for a couple days. Once you’re ready to eat, you can toss everything together and enjoy.