Fattoush
Jump to recipeIngredients
- 2 pita breads, cut into bite-sized pieces
- 1/4 cup (60 ml) extra virgin olive oil, divided
- 4 cups (about 150 g) mixed lettuce or romaine lettuce, torn
- 2 medium tomatoes, diced
- 1 cucumber, peeled and diced
- 1 bell pepper (red or green), diced
- 3 radishes, thinly sliced
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 cup (12 g) fresh mint, chopped
- 2 tablespoons (8 g) fresh purslane, chopped (optional)
- 3 tablespoons (45 ml) fresh lemon juice
- 2 tablespoons (30 ml) pomegranate molasses
- 1 tablespoon (7 g) sumac
- 2 cloves garlic, minced
- 1/2 teaspoon (3 g) salt
- 1/4 teaspoon (0.5 g) black pepper
Instructions
- 1
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Brush pita pieces with 2 tablespoons (30 ml) of olive oil, spread on a baking sheet, and toast for 8-10 minutes until golden brown and crispy, stirring halfway through. Alternatively, fry them in oil over medium-high heat for 2-3 minutes per side until golden. Set aside to cool and crisp up further.
- 2
In a small bowl, whisk together remaining olive oil, lemon juice, pomegranate molasses, minced garlic, salt, and black pepper to create the dressing. Taste and adjust seasonings as needed.
- 3
In a large salad bowl, combine torn lettuce, diced tomatoes, cucumber, bell pepper, and sliced radishes.
- 4
Sprinkle the chopped parsley, mint, and purslane (if using) over the vegetables and toss gently to combine.
- 5
Pour the dressing over the salad and toss well, ensuring all vegetables are coated evenly. This should be done just before serving to prevent the vegetables from becoming too wet.
- 6
Add the toasted pita pieces to the salad and toss again gently to distribute them evenly.
- 7
Transfer to a serving platter and sprinkle the sumac over the top of the fattoush for color and flavor. Serve immediately while the pita bread is still crispy.