Fattoush Salad

Name: Fattoush Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 2 Tbs. fresh lemon juice; 2 garlic cloves, pressed or grated; 1 tsp. sumac; 1 tsp. pomegranate molasses; 1/2 tsp. dried mint; 1/2 tsp. salt; Freshly ground pepper; 3 Tbs. olive oil; 3 Tbs. olive oil; 1 large double-ply pita bread, cut into triangles; Salt and freshly ground pepper; 1 large head romaine lettuce, chopped; 1 large vine-ripened tomato, diced; 2 to 3 Persian cucumbers, quartered lengthwise and diced; 1/2 large green bell pepper, seeded and chopped; 5 radishes, diced; 2 green onions, sliced; 1/2 cup (3/4 oz./20 g) chopped fresh flat-leaf parsley

Prep Time: 20 minutes

Cook Time: 5 minutes

Servings: 6

Yumna Jawad, the blogger behind Feel Good Foodie, serves this flavorful fattoush as part of her Ramadan menu. This quintessential Middle Eastern dish typically features lettuce, tomatoes, cucumbers, radishes and fried pieces of pita bread, although “there are no rules when it comes to the vegetables you use in fattoush,” says Yumna. “It’s a great base recipe that you can build upon and dress up how you like.” She tosses hers with a zesty dressing that includes sumac and pomegranate molasses, which are sold in specialty stores or online. If you can’t find sumac, swap in lemon zest; if molasses is unavailable, you can make your own by reducing pomegranate juice (with or without sugar), or substitute balsamic glaze.

For best results when preparing fattoush, Yumna offers these tips: Cut the vegetables into small dice so you’ll enjoy all the flavors and textures in every bite. Toss in the fried pita bread just before serving to ensure the pieces will stay crisp.

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Ingredients:

For the dressing:

2 Tbs. fresh lemon juice
2 garlic cloves, pressed or grated
1 tsp. sumac
1 tsp. pomegranate molasses
1/2 tsp. dried mint
1/2 tsp. salt
Freshly ground pepper
3 Tbs. olive oil

For the fried pita bread:

3 Tbs. olive oil
1 large double-ply pita bread, cut into triangles
Salt and freshly ground pepper

For the salad:

1 large head romaine lettuce, chopped
1 large vine-ripened tomato, diced
2 to 3 Persian cucumbers, quartered lengthwise and diced
1/2 large green bell pepper, seeded and chopped
5 radishes, diced
2 green onions, sliced
1/2 cup (3/4 oz./20 g) chopped fresh flat-leaf parsley

Directions:

To make the dressing, in a small bowl, whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in the olive oil, whisking continuously until emulsified. Set aside.

To make the fried pita bread, in a large fry pan over medium heat, warm the olive oil. Add the pita bread and season with salt and pepper. Cook, stirring frequently, until the pita bread is crispy and golden, 5 to 7 minutes. Set aside.

To make the salad, in a large serving bowl, combine the lettuce, tomato, cucumbers, bell pepper, radishes, green onions and parsley. Pour the dressing on top and toss to combine. Add the fried pita bread to the salad immediately before serving. Serves 6.

Make-Ahead Tips: If the salad has not been tossed, you can store it in an airtight container in the refrigerator for up to 4 days. If it has been tossed, it’s best to enjoy within 24 hours since it will be soggy after that. The dressing will keep well in the fridge for up to 1 month.

Recipe courtesy of Yumna Jawad, cookbook author and founder of Feel Good Foodie

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