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A vibrant bowl of Fattoush Salad with crispy pita, tomatoes, and cucumbers

Fattoush Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 245
Ingredients Method

Ingredients
  

  • 2 large pita breads, cut into 1-inch squares
  • 3 tablespoons extra -virgin olive oil
  • 1/2 teaspoon sea salt
  • 2 teaspoons ground sumac
  • 1 large head romaine lettuce, chopped
  • 3 medium tomatoes , diced
  • 3 Persian cucumbers , sliced
  • 4 radishes , thinly sliced
  • 3 green onions , thinly sliced
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup lemon juice
  • 1 tablespoon pomegranate molasses
  • 1 clove garlic , minced

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Toss pita squares with 1 tablespoon olive oil and a pinch of salt on a baking sheet.
  3. Bake pita for 8 to 10 minutes or until golden and crisp, then set aside to cool.
  4. In a small bowl, whisk together the remaining olive oil, lemon juice, pomegranate molasses, minced garlic, sumac, and salt.
  5. In a large mixing bowl, combine the lettuce, tomatoes, cucumbers, radishes, green onions, parsley, and mint.
  6. Add the toasted pita to the vegetable mixture.
  7. Pour the dressing over the salad, toss thoroughly to coat, and serve immediately to maintain bread crispness.