Fattoush

Name: Fattoush
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 tsp Dried Mint; 1 tsp Fine Sea Salt; 1/4 tsp Ground Black Pepper; 2 large Pita Breads; 2 tbsp Extra Virgin Olive Oil; 1/2 tsp Ground Sumac; Some Salt; 1 head (large) of Romaine Lettuce; 3 Persian Cucumbers; 3 medium Tomatoes; 6 Radishes; 4 Spring Onions; 1 cup Mint, fresh leaves; 1/2 cups Flat-Leaf Parsley, fresh; 1 tsp Ground Sumac, for sprinkling; 6 tbsp Extra Virgin Olive Oil; 4 tbsp Lemon Juice, fresh; 2 tbsp Pomegranate Molasses; 1 clove of Garlic; 1 tsp Ground Sumac

Fattoush is a vibrant Levantine salad that pairs crisp greens and fresh vegetables with a tangy sumac-pomegranate dressing and crunchy toasted pita. Bright herbs, a squeeze of lemon and a hint of garlic make this salad refreshingly aromatic and wonderfully satisfying as a light meal or side.

Fattoush is a vibrant Levantine salad that pairs crisp greens and fresh vegetables with a tangy sumac-pomegranate dressing and cru... Show more

Traditional Middle Eastern Recipe

Health Grade

B+ · Healthy

Rating

4.3

Time

30 min

Price

1,60 €

Calories

516 kcal

vegan

low calorie

quick

easy

meal prep

low carb

Method

Preheat the oven

Set your oven to 400° F and let it fully preheat while you prep the rest of the salad.

Prep the vegetables

Rinse and dry the Romaine Lettuce, Persian Cucumber, Tomato, Radishes, Spring Onion, Mint (fresh leaves), and Flat-Leaf Parsley (fresh). Tear or chop the lettuce into bite-size pieces, slice the cucumber and radishes thinly, cut the tomatoes into small wedges, thinly slice the spring onion, and roughly chop the mint and parsley so they stay light and fluffy.

Whisk the dressing

Peel and finely mince the Garlic, then whisk it with the Dried Mint, Fine Sea Salt, Ground Black Pepper, Extra Virgin Olive Oil, Lemon Juice (fresh), Pomegranate Molasses, and Ground Sumac until the dressing looks smooth and slightly thickened.

Toast the pita

Cut the Pita Bread into bite-size triangles or squares, then toss them with the olive oil, sumac, and Salt until lightly coated. Spread them out in a single layer on a baking sheet and bake for 5 minutes. Flip the pieces, then bake for 5 more minutes until they are crisp and golden at the edges.

Assemble and serve

In a large bowl, combine the lettuce, cucumber, tomatoes, radishes, spring onion, mint, and parsley. Add the dressing and toss gently until everything is lightly coated and glossy. Scatter the toasted pita over the top, finish with a final sprinkle of sumac, and serve immediately.