Lebanese fattoush salad, derives from the Arabic word “fatteh” which translates to “crumbs.” Essentially it is a hodgepodge of lightly seasoned pita bread that is then fried and mixed in with seasonal vegetables. And the pronunciation is so much fun. Say it with us: Fa’tuuush.
- 1 large Jasmine pita bread cut into triangles
- 3 tablespoon Saifan olive oil
- Kosher salt to taste
- Freshly cracked pepper to taste
- 1 large head of romaine lettuce chopped
- 1 large vine-ripe tomato diced
- 2-3 Persian cucumbers quartered
- 1/2 a large green pepper chopped
- 5 radishes diced
- 2 green onions/scallions chopped
- 1/4 cup fresh chopped parsley
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- 2 garlic cloves minced
- 1 teaspoon sumac substitute grated lemon zest
- 1 teaspoon pomegranate molasses substitute balsamic glaze
- 1/2 teaspoon mint fresh or dried
- 1/2 teaspoon kosher salt
- Fresh cracked black pepper to taste
- In a large skillet, heat 3 tablespoons of our Saifan extra virgin olive oil on medium heat. Add the Jasmine pita bread and season with kosher salt and freshly cracker peppers.
- Fry the pita for 5-7 minutes until the pieces are crispy and golden in color. (Alternatively, bake the pita bread at 425F° for 5-10 minutes.) Set the fried bread aside.
- In a large bowl, add the salad dressing ingredients: olive oil, lemon juice, pomegranate molasses, minced garlic, sumac, kosher salt and fresh cracked black pepper. Whisk together until the dressing is emulsified and well blended.
- Add the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley to the large bowl of dressing and toss to combine.
- Add the fried pita bread to the salad immediately before serving and gently toss again.
- Serve chilled or at room temperature.
Courtesy of: Feelgoodfoodie.net