Classic Lebanese Fattoush Salad
A vibrant, tangy Levantine bread salad made with toasted pita, fresh garden vegetables, and a signature sumac-infused dressing.
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Ingredients
- 2 loaves Pita bread, cut into 1-inch squares
- 1 large head Romaine lettuce, chopped
- 1 large English cucumber, diced
- 3 medium Roma tomatoes, diced
- 5 pieces Radishes, thinly sliced
- 3 stalks Green onions, sliced
- 1/2 cup Fresh flat-leaf parsley, chopped
- 1/4 cup Fresh mint leaves, chopped
- 1/3 cup Extra virgin olive oil
- 3 tablespoons Fresh lemon juice
- 1 tablespoon Ground sumac
- 1 teaspoon Pomegranate molasses(optional)
Instructions
- 1
Preheat your oven to 375°F (190°C) and toss the pita squares with a drizzle of olive oil and a pinch of salt.
- 2
Spread the pita on a baking sheet and toast for 5-10 minutes until golden brown and crispy; set aside to cool.
- 3
In a large mixing bowl, combine the chopped romaine, cucumber, tomatoes, radishes, green onions, parsley, and mint.
- 4
In a small jar or bowl, whisk together the olive oil, lemon juice, sumac, pomegranate molasses, and a pinch of salt to create the dressing.
- 5
Just before serving, pour the dressing over the vegetable mixture and toss thoroughly to coat.
- 6
Add the toasted pita chips to the salad and give it one final gentle toss.
- 7
Garnish with an extra sprinkle of sumac if desired.
- 8
Serve immediately to ensure the pita chips remain crunchy.
Nutrition per Serving
245
Calories
5g
Protein
28g
Carbs
14g
Fat
4g
Fiber
5g
Sugar
310mg
Sodium
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