Fattoush Salad
Ingredients
- 1 heart of Romaine lettuce, chopped
- 1/2 English cucumber, chopped
- 1/2 cup red onion, diced
- 2 green onions (scallions) chopped – use both white and green parts
- 3 radishes sliced
- 1/2 cup fresh Italian leaf parsley, finely chopped
- 1/2 red bell pepper, chopped
- 1/2 pint cherry or grape tomatoes halved
- 1/4 cup shredded carrot
- 1 cup pita chips (see note below)
- 1 teaspoon dried sumac, available in most spice aisles or online (you can omit)
DRESSING:
- Juice of 1 lemon, about 2 tablespoons
- 3 tablespoons very good olive oi
- 1-2 cloves garlic (depending how much you like), crushed with a garlic press
- 1 tablespoon dried mint – see notes, below.
- 1 tablespoon pomegranate syrup, or 1 tablespoon honey, or 2 teaspoons sugar (or more to tast
- 1 tablespoon kosher salt
Instructions
- In a small bowl, whisk together the dressing ingredients. Set aside while you prepare the salad.
- In a large mixing bowl, combine all of the chopped vegetables. When chopping, try to keep them all relatively the same size. Then, sprinkle them with the dried sumac, if using.
- Gently crush the pita chips over the salad. Pour dressing over the vegetables and toss to combine thoroughly. Plate on white plates to let the colors of this wonderful salad be showcased! Serves 2-4.
Notes
Notes
- You can use as much or as little of each vegetable as you like. For example, if you’re not a fan of carrots, you can leave them out, or substitute with shredded red cabbage.
- You can use fresh mint for this recipe but dried mint works well. You can find it online. If using fresh, use about a 1/8 cup, chopped very finely.
- To make things easy, you can use store bought pita chips for this salad, or you can make your own (see recipe below).
- The dressing also makes a wonderful marinade for chicken!