Lebanese Fattoush Salad
Ingredients
Salad:
- 1 Romaine Lettuce chopped
- 4 Radishes diced small
- ½ Green Pepper diced small
- 3-4 Persian Cucumbers half moon slices
- 1 tomato diced small
- ½ cup Italian Flat-Leaf Parsley chopped
- 1 large piece fried pita bread
Dressing:
- 3 Garlic Cloves minced finely
- ½ cup Olive Oil
- 1 tablespoon Dried Mint you can also use fresh mint
- 1 tablespoon Sumac
- 1 medium-sized Lemon juiced
- ½ teaspoon Salt or to taste
- ½ teaspoon Pomegranate Molasses optional
Instructions
Salad Prep:
- Start by washing and drying your veggies thoroughly. Next, chop your lettuce and place it in a large bowl.
- Chop the rest of your veggies and set them to the side.
- Add most of your veggies into the bowl with your lettuce, reserving some of each veggie for the top as garnish.
Dressing:
- Combine your dressing ingredients in a measuring cup and mix to combine.
Final Assembly:
- Pour the dressing into your salad bowl and crumble in half of your fried pita. Use two big spoons to toss the salad and mix thoroughly.
- On top, add the rest of your reservedc veggies and fried pita. Serve immediately!
Video
Notes
- For the pita bread, you want to use the two-ply large pita bread you can find in your local Middle Eastern market. Fry it 1 piece until it's golden brown and then drain onto a paper towel. Once it's no longer warm or oily, you can use it in your recipe.
- I didn't use pomegranate molasses, but you have the option to add it into the dressing.
- Like most salads, fattoush is best served immediately. Though the flavor does get better as it sits, the lettuce will get a bit more soggy.