Fattoush (Lebanese Salad)
Lebanese fattoush salad, with crispy pita chips and a tangy pomegranate-syrup dressing.
Servings: 6 people
Calories: 533kcal
Ingredients
Salad Dressing
- 1 tablespoon sumac powder
- 1 tablespoon warm water
- 1 medium lemon juiced
- 1 medium lime juiced
- 2 tablespoon pomegranate syrup/molasses
- 2 cloves garlic crushed
- 1 tablespoon white wine vinegar
- 1 teaspoon dried mint
- ¾ cup extra virgin olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
Salad
- 1 medium pomegranate
- 3 medium tomatoes
- 2 medium cucumbers
- 4 scallions
- 1 small purple onion
- 1 head Romaine lettuce
- 6 mini sweet peppers
- 1 bunch cilantro
- 1 bunch Italian parsley
- 1 cup chopped mint
- 1 bag Stacy's pita chips
Instructions
- Mix sumac and warm water in a small container, and set aside until the sumac has softened.
- Add the remaining salad dressing ingredients to the sumac, whisk to combine.
- Chop tomatoes, and place in a strainer to drain the juices.
- Chop cucumbers, scallions, purple onion, lettuce, sweet peppers, and herbs. Add to the large salad bowl.
- Remove the pomegranate seeds from the pomegranate, and add to the salad, along with the chopped tomatoes.
- Just prior to serving, mix in the salad dressing and top with pita chips.
Notes
- I make my own pita chips using freshly baked pita bread. I wouldn't be hurt if you chose the easy route and opted for Stay's pita chips.
- One popular ingredient that my sister does not add, but you might choose to include is purslane.
- To find out more information about this vitamin-packed edible weed, check out my purslane dip recipe. Radishes are also a popular addition that Beni leaves out of her recipe.
Nutrition
Serving: 1serving | Calories: 533kcal | Carbohydrates: 50g | Protein: 8g | Fat: 35g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 801mg | Fiber: 6g | Sugar: 16g