Description
Fattoush is a fresh and vibrant Middle Eastern salad featuring crispy toasted pita chips, mixed greens, and a tangy pomegranate molasses dressing. This quick and flavorful salad combines crunchy vegetables, fragrant herbs, and a citrusy dressing for a delightful and healthy meal or side dish.
Ingredients
Scale
Pita Chips
- 2 pita breads, chopped into bite-sized pieces
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- Pinch of sumac (optional)
Salad
- 1 head Romaine lettuce, chopped
- 2 medium tomatoes, diced
- 1 large cucumber, diced
- 1 small green bell pepper, diced
- 6 radishes, thinly sliced
- 3 green onions, thinly sliced
- ¼ cup fresh parsley (about 10 grams), chopped
- 2 tablespoons fresh mint (about 4 grams), chopped
Dressing
- ¼ cup (54 grams) extra virgin olive oil
- 3 tablespoons pomegranate molasses
- 2 tablespoons lime juice
- 2 teaspoons sumac
- 1 teaspoon salt, or more to taste
- 1 clove garlic, grated
Instructions
- Prepare the Pita Chips: Cut the pita breads into small bite-sized pieces. Toss them in 2 tablespoons of extra virgin olive oil, ½ teaspoon salt, and optionally a pinch of sumac to add a tangy flavor.
- Toast the Pita: Spread the pita pieces in a single layer on a baking sheet or air fryer basket. Toast at 400°F (200°C) in the oven or air fryer for about 3 to 5 minutes until crispy and golden brown. Keep a close eye to prevent burning.
- Make the Dressing: In a small jar, combine ¼ cup of extra virgin olive oil, 3 tablespoons pomegranate molasses, 2 tablespoons lime juice, 2 teaspoons sumac, 1 teaspoon salt, and 1 clove of grated garlic. Close and shake well to emulsify. Alternatively, whisk the ingredients together in a small bowl until fully combined.
- Prepare the Salad: In a large bowl, add chopped Romaine lettuce, diced tomatoes, diced cucumber, diced green bell pepper, thinly sliced radishes, sliced green onions, fresh chopped parsley, and chopped fresh mint. Mix gently to combine all the fresh ingredients evenly.
- Toss and Serve: Pour the dressing over the salad mixture and toss thoroughly to coat all the vegetables and herbs. Finally, top the salad with the toasted pita chips just before serving to retain their crunch.
Notes
- Use fresh vegetables and herbs for the best flavor and texture.
- Pita chips can be toasted in either an air fryer or a conventional oven.
- Add a pinch of sumac to the pita chips for an extra tangy aroma.
- Serve the salad immediately after adding pita chips to keep them crisp.
- Adjust the salt in the dressing according to taste preferences.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
