Fattoush Salad
With plenty of crisp veggies, lots of herbs, pita croutons, and a zippy lemon dressing, this fattoush salad is full of fresh flavour!
Ingredients
For the pita croutons
- 1 tablespoon olive oil 15 ml
- 2 pita breads
- ½ teaspoon salt 3 grams
- ¼ teaspoon pepper .6 grams
- ½ teaspoon sumac 1.4 grams
For the dressing
- ⅓ cup olive oil 78 ml
- 2-3 tablespoons lemon juice
- 2 teaspoons pomegranate molasses 14 grams
- 1 clove garlic minced
- ¾ teaspoon sumac 2 grams
- ¼ teaspoon cumin .5 grams
- Salt and pepper to taste
Salad
- 3 heads of little gems lettuce more if desired
- 1 Parisian cucumber sliced
- 1 ½ cups halved cherry tomatoes 248 grams
- 3 green onions sliced (greens and whites)
- 1 ½ cups thinly sliced radishes 180 grams
- 2 cups chopped curly parsley 120 grams
- ¾ cups chopped fresh mint 56 grams
Instructions
For the pita croutons
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Brush the olive oil over the pita breads and sprinkle them with salt, pepper, and sumac.
- Bake for 10 minutes, flipping halfway through.
- Once cool enough to handle, tear or cut the pita into bite-sized pieces (“croutons”).
For the salad
- Whisk together the olive oil, lemon juice, pomegranate molasses, garlic, sumac, and cumin. Taste and season with salt and pepper as desired.
- In a large salad bowl, toss together the lettuce, cucumber, tomatoes, green onions, radishes, parsley, mint, and pita croutons.
- Pour the dressing over the salad and toss to coat the ingredients.
Notes
Once assembled, this salad is best enjoyed immediately. If you have any leftovers, store them in an airtight container in the refrigerator for up to a day.
Nutrition
Calories: 232kcal | Carbohydrates: 23g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 356mg | Potassium: 656mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4913IU | Vitamin C: 66mg | Calcium: 107mg | Iron: 4mg