Fattoush
This fattoush salad is made with crispy bits of pan-fried pita bread, fresh herbs and veggies all dressed in a zippy lemon vinaigrette. Refreshing, delicious, and perfect as a side or light main dish!
Servings: 4
Calories: 326kcal
Ingredients
- 2 loaves pita bread, torn into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Dressing
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 garlic cloves, minced
- 1 tablespoon pomegranate molasses, optional
- 1 teaspoon ground sumac
- ½ teaspoon salt, plus more to taste
For the Salad
- 1 medium head romaine lettuce, roughly chopped
- 12 ounces Roma tomatoes, diced
- 1 medium cucumber, diced
- 3 medium radishes, sliced
- 2 scallions, chopped
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
Instructions
- Pan-fry the pita bread first. Coat the bottom of a large skillet with the 2 tablespoons of olive oil and place it over medium-high heat.
- Give the oil a minute to heat up, then add the pita bread pieces.
- Let the pita bread sit in the hot oil for a few minutes, until the pieces start to brown and crisp. Flip them and let them cook for a few more minutes. They should have lots of dark crispy spots when done.
- Sprinkle the pita bread lightly with salt and pepper. Remove it from the skillet and transfer it to a plate.
- Whisk the dressing ingredients together in a small bowl or container such as a liquid measuring cup. Taste-test the dressing and season it with more salt, if desired.
- Combine the salad ingredients in a large mixing bowl and add the dressing. Toss to coat the vegetables with the dressing.
- Add the pita bread and toss again to coat the pita with dressing.
- Serve immediately.
Nutrition
Calories: 326kcal | Carbohydrates: 30.9g | Protein: 4.9g | Fat: 22g | Saturated Fat: 3.2g | Sodium: 472mg | Potassium: 623mg | Fiber: 3.2g | Sugar: 8.1g | Calcium: 79mg | Iron: 4mg