Crispy Lebanese Fattoush Salad with Tangy Pomegranate Molasses
A dazzling garden salad loaded with crisp romaine, peppery radishes, cucumbers, fresh mint, and purslane, topped with golden crispy fried sumac pita chips and drenched in an addictive pomegranate molasses and extra virgin olive oil dressing.
Ingredients
Crispy Sumac Pita Chips
- 2 large Lebanese pita flatbreads, cut into 1-inch squares
- 3 tbsp extra virgin olive oil (or oil for frying)
- 1 tsp ground sumac & pinch of sea salt
Garden Veggies & Herbs
- 1 large head romaine lettuce, chopped into bite-sized pieces
- 3 Persian cucumbers, sliced into half moons
- 3 medium vine-ripened tomatoes, chopped
- 5 crisp red radishes, thinly sliced
- 3 green spring onions, sliced
- 1 cup fresh purslane leaves (bakleh) or watercress
- 1/2 cup fresh mint leaves, roughly chopped
Zesty Pomegranate Dressing
- 3 tbsp authentic Lebanese pomegranate molasses (dibs el remman)
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic, finely grated
- 1 tbsp ground wild sumac
- 1/2 tsp dried mint, sea salt, and black pepper
Instructions
Crisp the Pita Squares
Toss pita squares with olive oil and sumac. Bake at 190°C (375°F) for 6-8 minutes (or fry in shallow oil) until golden and shatteringly crisp.
Chop the Fresh Produce
Wash and thoroughly dry all the lettuce, cucumbers, tomatoes, radishes, spring onions, purslane, and fresh mint.
Whisk the Sweet-Tart Pomegranate Dressing
In a jar or bowl, vigorously whisk together the pomegranate molasses, olive oil, lemon juice, grated garlic, sumac, dried mint, salt, and pepper until thick and glossy.
Toss the Salad with Dressing
Place all chopped fresh vegetables and herbs into a large, wide serving bowl. Pour over the dressing and toss thoroughly to coat every leaf.
Top with Crunchy Pita & Serve
Scatter the golden crispy pita chips right over the top immediately before serving so they retain their signature crunch, dusting with extra purple sumac.
Nutrition Facts
* Based on a 2,000 calorie diet.