Fattoush
Fattoush is a delicious combination of fresh veggies, a perfectly balanced salad dressing, drizzled with pomegranate molasses and topped with toasted pita bread. A perfect option for Ramadan. Give it a try today!
Ingredients
- 1 large romaine heart chopped
- 5 radishes cut into chunks
- 3 roma tomatoes cut into large chunks
- 3 Persian cucumbers cut into half moons
- 1 large red bell pepper cut into chunks
- ¼ cup parsley finely chopped
- 2 tablespoons chopped mint
- ¼ cup green onions finely chopped
- 3 pita bread loaves fried, toasted, airfried in 3 tablespoons of extra virgin olive oil + 1 teaspoon sumac
For the Dressing
- ¼ cup extra virgin olive oil extra virgin
- 1 teaspoon salt or to taste
- 1 lemon, juiced
- 1½ tablespoons pomegranate molasses
- 1 tablespoon dried mint
- 1 large garlic clove finely minced
- 1 teaspoon sumac
Instructions
- For the pita chips, cut your pita loaves into squares.
- Drizzle with 3 tablespoons of olive oil and bake at 425 F for 5-10 minutes, checking on them frequently so they don’t burn. They should be a medium brown color.
- Sprinkle with 1 teaspoon of sumac and set aside.
- To a bowl, combine the chopped lettuce, cucumber, radishes, green onions, parsley, fresh mint, bell pepper, and tomato.
For the Dressing
- Add the olive oil, pomegranate molasses, salt, Sumac, lemon juice, dried mint, and the minced garlic clove to a small bowl and whisk together well until combined.
- Top the salad with the pita chips, and the dressing, and toss together well.
- Transfer to small bowls or plates and enjoy.
Notes
- I like combining both kinds of mint, fresh and dry. I personally wouldn't skip the dried mint in the dressing.
- For Ramadan, make sure to add the baked pita right before serving so it doesn't get soggy.
- You can prep fried pita chips ahead of time! Just fry or bake until crunchy, and let them sit and drain until cooled. Once cooled, add to an airtight container. They stay good for a week or so.
- For the best results, go for high-quality ingredients. Which means fresh vegetables, good quality olive oil, pomegranate molasses, and pita bread.
- Feel free to fry your pita bread instead of baking it if that's what you prefer.
- Combine the ingredients of the dressing well, then pour it over your chopped vegetables.
Nutrition
Calories: 286kcalCarbohydrates: 35gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 820mgPotassium: 439mgFiber: 4gSugar: 7gVitamin A: 4597IUVitamin C: 68mgCalcium: 78mgIron: 2mg
Tried this recipe?Let us know how it was!