Fattoush Salad
A refreshing and colorful salad bursting with flavors awaits you in this recipe. With crispy pita pieces, a vibrant mix of lettuce, tomatoes, cucumber, and herbs, all tossed in a zesty sumac dressing, each bite is a delightful combination of textures and tastes. Perfect for a light and satisfying meal, this salad is sure to become a favorite in your kitchen.
— Constant Cookbook
Ingredients
- 1 pita pocket, ripped into pieces
- 1 tablespoons olive oil
- 1 teaspoon ground sumac
- 1 head baby lettuce, romaine, butter whatever is available
- 4 green onions, thinly sliced
- 1 cup cherry tomatoes, halved
- 4 Persian cucumbers, sliced
- 1/4 cup fresh mint leaves,
- 1/4 cup fresh parsley
- 4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
- 3 tablespoons fresh lemon juice
- 2 tablespoons pomegranate molasses
- 2 small garlic cloves, minced
- 2 teaspoons red wine vinegar
- 3/4 cup extra-virgin olive oil
- Kosher salt to taste
Instructions
- Preheat the oven to 350 degrees.
- Toss the ripped pita with the olive oil and sumac and scatter in an even layer on a small baking sheet. Place into the oven and toast for 10-15 minutes until the pita is crisp. Remove from oven and set aside.
- In a large bowl toss together the lettuce, green onions, tomatoes, cucumber, mint, and parsley.
- In another smaller bowl, water with soaked sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil. Whisk to combine and season with salt as needed.
- Combine the dressing with the salad and gently combine until lightly dressed. Sprinkle the top of the salad with the toasted pita and serve immediately.
Nutrition
- Calories: 475 kcal
- Carbohydrate Content: 19 g
- Protein Content: 3 g
- Fat Content: 44 g
- Saturated Fat Content: 6 g
- Sodium Content: 87 mg
- Fiber Content: 2 g
- Sugar Content: 6 g
- Unsaturated Fat Content: 37 g
- Serving Size: 1 serving
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