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Classic Fattoush Salad
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Ingredients
- 1 pita bread
- 1 large tomato, diced, seeds removed
- ¼ red onion, diced
- 2 bell peppers (1 red, 1 yellow), pith and seeds removed, cut into long strips
- 1 cucumber, peeled and cut in rounds
- 5 radishes, sliced
- 2 whole scallions, chopped
- 1 head of romaine lettuce, purslane or other wild greens
- ¼ cup coarsely chopped fresh mint
- 1 to 3 teaspoons ground sumac
- 1 teaspoon dried mint
- 2 cloves garlic, peeled and minced (about 2 teaspoons)
- ⅓ cup extra virgin olive oil
- Juice of ½ lemon
- 4 teaspoons pomegranate syrup
- 1 teaspoon salt, or to taste
- ¼ teaspoon ground pepper, or to taste
Instructions
- Preheat the oven to 350°F (175°C). Separate the pita bread into 2 rounds and place on a cookie sheet. Bake for about 5 minutes or until very crisp but not browned.
- In a large salad bowl, combine the diced tomato, red onion, bell peppers, cucumber, radishes, and scallions. Add torn romaine or purslane and fresh mint. Sprinkle with ground sumac and dried mint, then toss gently to mix.
- In a small bowl, whisk together the minced garlic, olive oil, lemon juice, pomegranate syrup, salt, and ground pepper until well combined.
- Just before serving, give the dressing another quick whisk and pour it over the salad. Toss to combine.
- Break the baked pita into 1-inch pieces and toss them into the salad just before serving. Taste and adjust seasonings if needed, then serve immediately.
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