Stone Fruit Summer Fattoush
A summer spin on one of my all time favorite salad - THE FATTOUSH! The stone fruit adds the perfect sweetness to this otherwise incredible salad.
Servings: 4 People
Ingredients
For the Salad
- 1 store bought pita pocket ripped into pieces
- 1 tablespoon 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
- 1-2 peaches sliced
- 1-2 nectarines sliced
- 1-2 plums sliced
- ¼ cup fresh mint leaves
- ¼ 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 cloves garlic minced
- 2 teaspoons red wine vinegar
- ¾ 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 the oven and set aside.
- In a large bowl toss together the lettuce, green onions, tomatoes, cucumber, mint, and parsley.
- In another smaller bowl, add the 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 toss until lightly dressed. Sprinkle the top of the salad with the toasted pita and serve immediately.
Notes
I love to serve this alongside some roasted salmon, bbq chicken or just solo in a giant bowl!
Nutrition
Calories: 523kcal | Carbohydrates: 29g | Protein: 5g | Fat: 45g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 32g | Sodium: 100mg | Potassium: 581mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3793IU | Vitamin C: 30mg | Calcium: 81mg | Iron: 3mg