Fattoush Salad
20 minutes – serves 6
2 pita breads
2 cloves garlic, crushed
juice of 1 lemon
2 tablespoons extra virgin olive oil
1 teaspoon salt
½ teaspoon cumin
1 teaspoon sumac powder, plus more for garnish
1 teaspoon pomegranate molasses
2 heads Romaine lettuce
2 plum tomatoes, diced
1 large or 2 Persian cucumbers, diced
½ small red onion, thinly sliced
½ bunch radishes, thinly sliced
½ bunch fresh mint leaves, chopped
1. Preheat oven to 400ºF. Split each pita into halves, along the side seams. Stack the halves, textured side up, and slice into 6 triangles. Toss onto a baking sheet and toast in the oven until golden brown and crisp.
2. In a large salad bowl, mix garlic, lemon juice, olive oil, salt, cumin, sumac, and pomegranate molasses. Whisk together to make dressing.
3. Remove Romaine lettuces’ outer leaves, and trim dark ends. Wash and dry with a dish towel. Cut Romaine leaves into thirds lengthwise, then turn and chop crosswise into bite-size pieces.
4. Add lettuce, tomatoes, cucumbers, onion, radishes and mint to salad bowl. Toss with salad dressing. Add half of pita chips on top, reserving the rest for more crunch to the salad, if desired. Just before serving, toss salad again so the pita chips absorb some of the dressing.
5. Serve salad and sprinkle a little sumac on top of each individual serving.
Note: Sumac can be found in Middle Eastern stores. It is a tangy and earthy flavor. It is also delicious sprinkled on plain white rice.
from me
2 pita breads
2 cloves garlic, crushed
juice of 1 lemon
2 tablespoons extra virgin olive oil
1 teaspoon salt
½ teaspoon cumin
1 teaspoon sumac powder, plus more for garnish
1 teaspoon pomegranate molasses
2 heads Romaine lettuce
2 plum tomatoes, diced
1 large or 2 Persian cucumbers, diced
½ small red onion, thinly sliced
½ bunch radishes, thinly sliced
½ bunch fresh mint leaves, chopped
1. Preheat oven to 400ºF. Split each pita into halves, along the side seams. Stack the halves, textured side up, and slice into 6 triangles. Toss onto a baking sheet and toast in the oven until golden brown and crisp.
2. In a large salad bowl, mix garlic, lemon juice, olive oil, salt, cumin, sumac, and pomegranate molasses. Whisk together to make dressing.
3. Remove Romaine lettuces’ outer leaves, and trim dark ends. Wash and dry with a dish towel. Cut Romaine leaves into thirds lengthwise, then turn and chop crosswise into bite-size pieces.
4. Add lettuce, tomatoes, cucumbers, onion, radishes and mint to salad bowl. Toss with salad dressing. Add half of pita chips on top, reserving the rest for more crunch to the salad, if desired. Just before serving, toss salad again so the pita chips absorb some of the dressing.
5. Serve salad and sprinkle a little sumac on top of each individual serving.
Note: Sumac can be found in Middle Eastern stores. It is a tangy and earthy flavor. It is also delicious sprinkled on plain white rice.
from me