Fattoush Salad
By Suzy Karadsheh · themediterraneandish.com
Serves 6
A Levantine salad of fresh vegetables, herbs, and crispy pita chips tossed with a tangy sumac-spiced dressing.
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| prepLine a plate with a paper towel | ||
| 2 pitas, broken into bite-sized pieces | Fry pita chips until browned | Toss vegetables with dressing & pita chips |
| 3 tablespoons extra virgin olive oil (for frying) | ||
| 1 teaspoon sumac (for pita chips) | ||
| 1 heart of romaine lettuce, chopped | Combine vegetables in large bowl | |
| 1 English cucumber, halved, seeds scraped, chopped or sliced into half moons | ||
| 5 Roma tomatoes, chopped | ||
| 5 green onions, white and green parts, chopped | ||
| 5 radishes, stems removed, thinly sliced | ||
| 2 cups chopped fresh parsley leaves, stems removed | ||
| 1 cup chopped fresh mint leaves (optional) | ||
| 1 lemon, juiced (or 1 1/2 limes) | ||
| 80 ml extra virgin olive oil | Whisk dressing ingredients | |
| 1 tablespoon pomegranate molasses (optional) | ||
| Kosher salt | ||
| Black pepper | ||
| 1 teaspoon sumac (for dressing) | ||
| 1/4 teaspoon ground cinnamon | ||
| 1/8 teaspoon ground allspice | ||
| Kosher salt and black pepper (to taste) | ||
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