Fattoush Salad
A Middle Eastern tossed salad topped with crispy pita chips and a dark, sweet and tangy dressing
Servings: 6 servings
Calories: 57kcal
Ingredients
Salad Ingredients
- 5-6 whole Romaine Lettuce leaves or any available salad leaf
- 1-2 whole Radish
- 6-7 whole Mint leaves
- 1 medium onion
- 3 tablespoon finely chopped parsley
- 1 whole cucumber
- 1/2 medium tomato
- 1/2 medium green bell pepper optional
- 1 tablespoon pomegranate seeds
Salad Dressing
- 1/4 teaspoon salt or to taste
- 1/2 teaspoon sumac see notes
- 1 tablespoon pomegranate molasses
- 1 tablespoon lemon juice
- 1/2 teaspoon crushed black pepper or powder
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey optional- see notes
- 1/4 teaspoon dried mint leaves optional
Topping
- 1/2 piece Khubs or Pita bread
- dash olive oil
Instructions
- To make the pita chips, use the piece of khubus that you have at hand and cut it into small square 1/2 inch pieces. Separate the layers of khubs to open it up.
- For a traditional deep frying method, put the chips in a frying pan with atleast 1 to 1 cm of cooking oil. Heat the oil to a medium and add in your chips in batches without crowding the pan. Fry for a minute or 2 or until you see the chips turn light golden brown in color.
- Use a spider or a slotted spoon to remove the chips from the oil and onto a plate lined with paper towel. You can seasoning it with salt and pepper if you like, but thats totally optional
- To airfry or bake, put the pita chips onto a baking tray and drizzle olive oil generously. Use your hands or spoons to mix up the pita chips to make sure they are coated with some oil. Spread them out on the tray and bake at 180℃ or 375℉ for 3 to 4 minutes or until a good chunks of them turn light golden. Remove from the oven and leave on the counter for 10 minutes to allow them to cool down and crisp up. They wont change color but they will still be cripsy.
- To make the dressing, add all the ingredients in a jar with a tight lid and shake until you see an even dressing.
- Chop up all the vegetables into small cubes and slice the radish thinly.
Assembly
- Toss all the prepared vegetables into the salad serving bowl.
- Drizzle the salad dressing all over it and give it a good toss.
- Top with crispy pita chips. Serve as an appetizer or a side salad.
Notes
- If you are using pomegranate molasses made from pure pomegranate juice, then it may not be sweet, and you will have to add just a dash of sweetener like honey, maple syrup, stevia, or sugar. You may also get sweetened pomegranate molasses, in which case, you can skip the sweetener. Check the label on the back of your bottle to see which one you have.
- Sumac is a red lemony spice powder. If you don't have it at hand, skip it and use the zest of a lemon instead.
- You can fry or bake the pita bread in advance and store it in containers for weeks. You can also make the salad dressing in advance and store it in the fridge for up to 2 weeks.
- Assemble the fattoush when you are ready to eat. But you can chop up the veggies in the morning or the night before when needed.
Nutrition
Serving: 1serving | Calories: 57kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 124mg | Potassium: 68mg | Fiber: 1g | Sugar: 4g | Vitamin A: 154IU | Vitamin C: 11mg | Calcium: 13mg | Iron: 0.2mg