Fattoush Salad
Fattoush Salad
Course: Recipes, MainDifficulty: EasyServings
6
servingsTotal time
25
minutesThis Fattoush Salad is packed with lots of flavor and is a perfect way to break fast during Ramadhan.
Ingredients
- For the Pita Croutons
2 pieces of pita bread
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon za’atar
- For the Salad
1 heart of romaine thinly sliced crosswise
4 cucumbers sliced
1-pint cherry tomatoes halved
½ cup finely diced red onion
4 scallions trimmed and thinly sliced, white and green parts
6 radishes trimmed and thinly sliced
1 cup fresh parsley leaves
- For the Dressing
¼ cup olive oil
3 tablespoons fresh lime juice
1 teaspoon pomegranate syrup or honey
1 teaspoon very finely minced garlic almost a paste
3 tablespoons chopped fresh mint
½ teaspoon za’atar or 11/2 tbsp sumac
Salt and freshly ground pepper to taste
Directions
- Preheat the oven to 375°. Make the Pita Crisps. Brush the tops of the pitas with the tablespoon of olive oil, sprinkle with salt and za’atar, place on a baking sheet, and bake for 4 to 5 minutes, until toasted and crisp. Remove and let cool.
- Make the Salad: In a large bowl combine the lettuce, cucumbers, tomatoes, onions, scallions, radishes, and parsley.
- Make the dressing: In a small bowl combine the 1/4 cup olive oil, lime juice, pomegranate syrup or honey, garlic, mint, sumac, and salt and pepper. Pour the dressing over the salad and toss well.
- Break the cooled pita into pieces about 1-inch large (they will be uneven) and add them to the salad just before serving. Give a final toss, let sit for 5 minutes so the pita starts to soften just slightly in the dressing, and serve.
Shop the Ingredients
