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Ingredients
For 4 Serving(s)
fattoush-salad
- 5 pita
- 2 t sumac
- 2 T olive oil
- 2 lb tomatoes
- 1 lb Mediterranean cucumbers
- 1 bn scallions
- 1 bn fresh mint
- 1 bn flat-leaf parsley
- 1/2 bn radishes
- 1 green pepper
- 1 head romaine lettuce
- 3 clv garlic
- 1/3 c pomegranate molasses
- 1/2 c lemon juice
- salt
Fattoush Salad Directions
- Preheat oven to 400˚F.
- Separate each pita loaf and slice into 1-inch squares. Spread onto baking sheets and drizzle with 2 tablespoons of olive oil. Sprinkle with 2 teaspoons of sumac. Toast in the oven for 3-5 minutes, until light brown. Remove from oven and set aside.
- Combine the tomatoes, cucumber, scallions, mint, parsley, radishes, green pepper, and lettuce in a large bowl.
- In a small bowl, whisk together the garlic, pomegranate molasses, lemon juice, remaining 2 tablespoons of sumac, and a pinch of salt. Drizzle in the 1/3 cup of olive oil and whisk to combine. Taste and add more salt as needed.
- Add the toasted pita to the large bowl of vegetables, and gently toss to combine. Drizzle with dressing, and toss to coat. Serve immediately, so the bread doesn’t get soggy.