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!
- 2 loaves pita bread, torn into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 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
- 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
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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.
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Give the oil a minute to heat up, then add the pita bread pieces.
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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.
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Sprinkle the pita bread lightly with salt and pepper. Remove it from the skillet and transfer it to a plate.
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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.
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Combine the salad ingredients in a large mixing bowl and add the dressing. Toss to coat the vegetables with the dressing.
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Add the pita bread and toss again to coat the pita with dressing.
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Serve immediately.