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Fattoush Salad

Author: Gaby Dalkin

Ingredients

For the Salad

  • 1 pita pocket ripped into pieces
  • 1 tablespoons olive oil
  • 1 teaspoon ground sumac
  • 2 heads baby lettuce or butter lettuce
  • 4 green onions thinly sliced
  • 1 cup cherry tomatoes halved
  • 4 Persian cucumbers sliced
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh parsley

For the Sumac Dressing

  • 4 teaspoons ground sumac soaked in 4 teaspoons warm water for 15 minutes
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons pomegranate molasses
  • 2 small garlic cloves minced
  • 2 teaspoons red wine vinegar
  • 3/4 cup extra-virgin olive oil
  • Kosher salt to taste

Instructions

  • Preheat the oven to 350 degrees.
  • Toss the ripped pita with the olive oil and sumac and scatter in an even layer on a small baking sheet. Place into the oven and toast for 10-15 minutes until the pita is crisp. Remove from oven and set aside.
  • In a large bowl toss together the lettuce, green onions, tomatoes, cucumber, mint, and parsley.
  • In another smaller bowl, water with soaked sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil. Whisk to combine and season with salt as needed.
  • Combine the dressing with the salad and gently combine until lightly dressed. Sprinkle the top of the salad with the toasted pita and serve immediately.