This salad is the quintessential Mediterranean salad that you’ll find at a majority of middle eastern restaurants. It is a fresh and bright salad made with seasonal vegetables and topped with the iconic fried pita bread – perfect for serving with grilled chicken skewers or beef kebabs.
1 large head of romaine lettuce chopped
1 large vine-ripe tomato diced
2-3 small cucumbers quartered
½ large green pepper chopped
5 radishes diced
2 green onions chopped
¼ cup fresh chopped parsley
3 Tablespoon olive oil
2 Tablespoon lemon juice
2 garlic cloves pressed or grated
1 teaspoon sumac
1 teaspoon pomegranate molasses
½ teaspoon dried mint
½ teaspoon salt
Fresh cracked black pepper to taste
1 large double-ply pita bread cut into triangles
3 tablespoons olive oil
Salt and pepper to taste
Fried Pita Bread
CHOP THE INGREDIENTS
Dice all the ingredients so that every bite of fattoush is complete with all the textures and flavors of the salads.
MAKE THE DRESSING
Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside.
FRY THE BREAD
Cut the pita into the desired shapes (triangles, squares, or strips). Toss with olive oil, salt, and pepper.
In a large skillet, heat olive oil on medium heat. Add the seasoned oil-tossed pita bread.
Cook stirring frequently until the pita bread is crispy and lightly golden brown, approximately 5-7 minutes. Set aside.
Start building the fattoush salad by adding all the chopped ingredients to a large bowl.
Pour the dressing on top.
Toss everything to combine well. But keep the pita bread on the side to be added when served to stay crisp.