The Best Fattoush Salad

🧂 Ingredients

• 12.35 oz tomatoes

  3-4 medium; choose fleshy not sedy
• 7 oz lettuce

  1/2 head; romaine or iceberg
• 7 oz cucumber

  1/2 large
• 2.1 oz mâche

  aka Corn Salad or Lamb’s Lettuce
• 1.4 oz radish

  3-4 small/medium
• 0.85 oz arugula

  aka rocket
• 0.35 oz fresh thyme
• 0.15 oz fresh mint leaves

  few stems
• 1 pita bread

  large, 2-ply, to make pita chips
• 1/4 cup olive oil

  extra virgin
• 1/4 cup lemon juice

  from 1 large lemon
• 1 Tbsp minced garlic

  about 3 small cloves
• 2 Tbsp pomegranate molasses
• 1 Tbsp apple cider vinegar
• 1 Tbsp sumac
• 1/2 Tbsp salt

Instructions

• 1 Chop the vegetables: Wash all vegetables and salad leaves thoroughly and dry
  well.
  
  Chop the lettuce, tomatoes, cucumbers, and radishes into bite-sized pieces. The
  arugula, mache, thyme, and mint leaves can be left whole or cut just in 2-3
  pieces.
• 2 Make the dressing: In a small bowl, mix the olive oil, lemon juice, pomegranate
  molasses, apple cider vinegar, minced garlic, sumac, and salt. Whisk until well
  combined.
• 3 Toast the pita bread: Cut the pita bread into small squares or triangles. Brush
  them lightly with olive oil.
  
  Place in a single layer on a baking tray and broil for 3-5 minutes or until
  golden and crunchy.
  
  Alternatively, air fry at 350°F (175°C) for 3-5 minutes, shaking halfway
  through. Cool before using.
• 4 Assemble: Place all chopped vegetables in a large mixing bowl, drizzle the
  dressing over them, and toss to coat evenly.
  
  Finally, when ready to serve the fattous salad, top it with the pita chips or
  mix them into it. Enjoy!

Nutrition Info