Fattoush
Servings: 4 - 6 people
PITA CHIPS
- 2 pita breads chopped
- 2 tablespoons of olive oil extra virgin
- ½ teaspoon of salt
SALAD
- 1 head of Romaine lettuce chopped
- 2 medium tomatoes diced
- 1 large cucumber diced
- 1 small green bell pepper diced
- 6 radishes thinly sliced
- 3 green onions thinly sliced
- ¼ cup (10 grams) fresh parsley chopped
- 2 tablespoons (4 grams) fresh mint chopped
DRESSING
- ¼ cup of (54 grams) olive oil extra virgin
- 3 tablespoons of pomegranate molasses
- 2 tablespoons of lime juice
- 2 teaspoons of sumac
- 1 teaspoons of salt or more to taste
- 1 clove of garlic grated
- Cut the bread into small bite-size pieces, toss it in 2 tablespoons of olive oil, ½ teaspoon of salt, and optionally a pinch of sumac.Toast it at 400°F or 200°C in the air fryer or oven until crispy and golden brown - about 3 to 5 minutes.
- To a small jar, add ¼ cup of olive oil, 3 tablespoons of pomegranate molasses, 2 tablespoons of lime juice, 2 teaspoons of sumac, 1 teaspoons of salt, and 1 clove of garlic (grated). Close and shake well.Alternatively, whisk the ingredients together in a small bowl.
- To a large bowl, add 1 head of Romaine lettuce (chopped), 2 medium tomatoes (diced), 1 large cucumber (diced), 1 small green bell pepper (diced), ¼ cup fresh parsley (chopped), 2 tablespoons fresh mint (chopped), 6 radishes (thinly sliced), 3 green onions (thinly sliced).
- Toss the salad with the dressing and top it with the toasted bread.
Nutrition information is an estimate for one serving of Fattoush salad out of four servings.
SUBSTITUTIONS
Romaine lettuce: sub any crisp lettuce.
Green onions: sub one shallot or half red onion.
Cucumbers: you can use any type of cucumber including Persian and English cucumbers.
Tomatoes: you can use any type of ripe tomatoes.
Green pepper: sub yellow or red pepper.
Pita bread: sub any Arabic bread.
Fresh herbs: you can use mint, parsley, and purslane.
Lime juice: sub lemon juice.
Pomegranate molasses: sub 2 tbsp balsamic vinegar or balsamic glaze.
Sumac: you can leave it out.
MAKE AHEAD & STORAGE
Make ahead: chop the veggies, toast the bread, and make the dressing but store them separately in the refrigerator. Combine veggies, salad, and bread shortly before serving so the veggies and the bread won't lose their crunch.
Refrigerator: keep Fattoush leftovers in an airtight container in the fridge for up to 24 hours.
Freezer: this recipe is not suitable for freezing.
