Fattoush

Name: Fattoush
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings
Cuisine: middle_eastern
Ingredients: 2 rounds, torn into pieces pita bread; 1/3 cup, divided extra-virgin olive oil; 2, chopped romaine hearts; 3, diced ripe tomatoes; 3, sliced Persian cucumbers; 6, thinly sliced radishes; 1/4, thinly sliced red onion; 3, sliced scallions; 1/2 cup, chopped fresh parsley; 1/4 cup, chopped fresh mint; 1.5 tsp, plus more to garnish sumac; 1, juiced lemon; 1 tbsp pomegranate molasses; 1 small clove, grated garlic; 3/4 tsp kosher salt

A Levantine bread salad — torn pita toasted crisp, tossed with sumac-tinged dressing, romaine, tomatoes, cucumbers, radishes, and herbs.

vegetarian
vegan
dairy-free
nut-free
egg-free

Ingredients

pita bread2 rounds, torn into pieces
extra-virgin olive oil1/3 cup, divided
romaine hearts2, chopped
ripe tomatoes3, diced
Persian cucumbers3, sliced
radishes6, thinly sliced
red onion1/4, thinly sliced
scallions3, sliced
fresh parsley1/2 cup, chopped
fresh mint1/4 cup, chopped
sumac1.5 tsp, plus more to garnish
lemon1, juiced
pomegranate molasses1 tbsp
garlic1 small clove, grated
kosher salt3/4 tsp

Steps

Toast the pita bread.
Heat the oven to 400°F. Toss the torn pita with 2 tbsp olive oil and a pinch of salt. Spread on a sheet pan and bake until deeply golden and crisp, 8 minutes. Cool.
Make the dressing.
Whisk the remaining olive oil, lemon juice, pomegranate molasses, garlic, sumac, and salt in the bottom of a large salad bowl.
Add the vegetables and herbs.
Pile in the romaine, tomatoes, cucumbers, radishes, red onion, scallions, parsley, and mint.
Add toasted pita and toss.
Just before serving, add the toasted pita and toss everything together vigorously. Dust with more sumac.

Nutrition

Nutrition, per serving. 180 calories. Protein 3.5 grams, 8 percent. Carbs 20 grams, 46 percent. Fat 9 grams, 46 percent. Fiber 4 grams, sugar 6 grams, saturated fat 1.3 grams, sodium 400 milligrams. Estimated from ingredients.