Fattoush Recipe
House Salad Mix, Pita Chips, Herbs With Fattoush Dressing.
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Ingredients
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Salad
Fattoush dressing
Optional finishing
Method
Pita chips
- 1
Prepare and bake pita
Preheat the oven to 400°F (200°C). Separate each pita into two thin rounds and cut each round into 8 wedges to make chips. Place wedges on a rimmed baking sheet in a single layer. Brush both sides lightly with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Bake 8–12 minutes until golden and crisp, flipping once halfway through. Remove and cool; keep aside.
Vegetables and herbs
- 2
Prep greens and vegetables
Wash and dry all greens and herbs thoroughly (a salad spinner works well). Tear romaine and leaf lettuce into roughly 1–2 inch pieces and place in a large salad bowl. Halve and seed the tomatoes, then chop into bite-sized pieces. Peel (if desired) and seed the cucumber, then dice. Thinly slice radishes and green onions. Roughly chop parsley and mint, then add all vegetables and herbs to the bowl and gently toss to combine.
Fattoush dressing
- 3
Make dressing
In a small bowl or jar, whisk together 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon pomegranate molasses, the minced garlic, 1 teaspoon sumac, 1/2 teaspoon ground cumin, 3/4 teaspoon salt and 1/2 teaspoon black pepper until emulsified. Taste and adjust acidity (add more lemon) or sweetness (more pomegranate molasses) as needed.
Assemble salad
- 4
Dress and toss
Pour about two-thirds of the dressing over the salad bowl (reserve the rest to avoid soggy greens). Gently toss the lettuces, vegetables and herbs so everything is evenly coated. Taste and add more dressing if desired.
- 5