Fattoush (Lebanese Salad)
Lebanese fattoush salad, with crispy pita chips and a tangy pomegranate-syrup dressing.
Servings: 6 people
- 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
- 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
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.
- 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.
Serving: 1serving | Calories: 533kcal | Carbohydrates: 50g | Protein: 8g | Fat: 35g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 801mg | Fiber: 6g | Sugar: 16g