This salad is perfect when you want something light and refreshing. It’s paired perfectly with my previously posted Msakhan Wraps or my upcoming post of Shorabet Adas (Lentil Soup). My favorite part about Fattoush is that you can customize it however you’d like, for example, I like mine to be tangy which is why I incorporate pomegranate seeds and molasses into the salad and dressing. It’s the perfect pop of color at the dinner table!
1 bunch of romaine lettuce, chopped
1 cup cherry tomatoes halved
1 mini Persian cucumber thinly sliced
½ red bell pepper, chopped
½ yellow bell pepper, chopped
2 radish bulbs, thinly sliced
¼ red onion thinly sliced
½ cup pomegranate seeds (if available)
1 pita or thin pita (Shrak bread)
Juice of 1 lemon (if it’s small, use 2)
2-3 tbsp olive oil
2 tbsp pomegranate molasses
½ tsp sumac
Salt to taste
Cut the pita into small squares
Heat ½ cup of vegetable oil in a small saucepan and fry the bread it is until golden brown. Remove from the oil immediately and place on a plate with a paper towel to soak up any of the excess oil.
In a small bowl, combine all of the dressing ingredients and stir well or place all ingredients in a mason jar and shake it up. Set aside until ready for use. (*Note: you can prepare the dressing a night in advance if need be)
Prepare all the vegetables by washing, chopping and slicing.
In a big bowl, mix the lettuce, tomatoes, cucumbers, bell peppers and onions.
If you will be serving immediately, mix in the dressing with the veggies to allow them to soak up the flavor. If the salad is being prepped ahead of time, hold off on adding the dressing and just drizzle it on top at the end (you do not want the lettuce to get soggy)
When you are ready to serve, take out a nice serving bowl and transfer the salad mix into it ( if you haven’t already added the dressing, the time to do that is now). Sprinkle the fried bread on top along with the pomegranate seeds and line the edge of the bowl with the sliced radishes to give a nice pop of color.
Serve and enjoy!