This authentic Lebanese Fattoush Salad is made with well-seasoned fried pita bread, seasonal vegetables and tossed in a zesty sumac Mediterranean dressing
Ingredients
1 head
Lettuce, romaine
((chopped))
1 large
Tomato
(large; (diced)
1 cucumber(s)
Cucumber
(quartered)
1/2 large pepper(s)
Green bell pepper
(large; (chopped))
5 medium
Radish
(diced)
2 stalk(s)
Green onion
(chopped)
1/4 cup
Parsley, dried
3 tbsp
Olive Oil, Extra Virgin
2 tbsp
Lemon juice
2 clove(s)
Garlic
(pressed or grated)
1 tsp
Sumac, ground
1 tbsp
Pomegranate Molasses
1/2 tsp
Mint, dried
1/2 tsp
Salt
(Kosher)
1 dash
Black pepper
(to taste)
1 large pita
Pita bread, whole-wheat
(cut into triangles)
3 tbsp
Olive Oil, Extra Virgin
1 dash
Salt
(to taste)
1 dash
Black pepper
(to taste)
Instructions
Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Season to taste with salt and pepper. Set aside.
Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with kosher salt and freshly cracker peppers. Cook stirring frequently until the pieces the bread crispy and golden in color, about 5-7 minutes. Set aside.
Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
Add the fried pita bread to the salad immediately before serving and gently toss again.
