Fattoush
A vibrant mixed greens salad topped with crispy fried pita bread.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Preheat the oven to 375°F (190°C). Tear the pita breads into bite-sized pieces, spread them on a baking sheet, drizzle with 1 tbsp olive oil, and bake for 8-10 minutes until deeply golden and crispy. Set aside to cool.
- 2
Wash and thoroughly dry all vegetables. Chop the romaine into bite-sized pieces, dice the cucumbers and tomatoes, and thinly slice the radishes into crisp rounds.
- 3
In a large serving bowl, combine the chopped romaine, cucumbers, tomatoes, and radishes. Toss gently.
- 4
In a small jar, vigorously shake together the remaining 3 tbsp olive oil, lemon juice, sumac, pomegranate molasses, and 1/2 tsp salt until emulsified into a dressing.
- 5
Pour the dressing over the salad mixture and toss until every leaf and vegetable is evenly coated.
- 6
Right before serving, fold in the crispy baked pita chips so they absorb a little dressing but remain crunchy, and garnish with an extra dusting of sumac.
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