Fattoush Salad
A recipe for Fattoush Salad! This refreshing bread salad has toasted pita chips with chopped vegetables and a lemon sumac vinaigrette.
Servings 8 Servings
Ingredients
- 1 lemon juiced
- 1 teaspoon pomegranate molasses
- 1 small garlic clove minced
- 1 teaspoon kosher salt
- 2 teaspoons crushed dried mint divided
- 2 teaspoons sumac divided
- 3 tablespoons extra-virgin olive oil
- 2 hearts of romaine chopped into 1 to 2 inch (2.5 to 5 centimeter) pieces
- 1 cup (150 grams) cherry tomatoes quartered
- 1/2 red onion thinly sliced
- 2 radishes thinly sliced
- Pita chips
- 10 fresh mint leaves cut in chiffonade
- Freshly ground black pepper
Instructions
- For the vinaigrette, in a small bowl whisk the lemon, pomegranate molasses, garlic, salt, 1 teaspoon of the dried mint, 1 teaspoon of the sumac, and olive oil until it is thoroughly combined and emulsified.
- In a salad bowl, combine the romaine, tomatoes, onion, radishes, and pita chips.
- Dress the salad with the vinaigrette, tossing it to evenly coat everything.
- Dust the fattoush with the remaining sumac, dried mint, the fresh mint, and a few grinds of black pepper, and serve immediately.