Fattoush

Ingredients

• 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.