1
Step 1
3 minThinly slice the romaine lettuce and place it in a large serving bowl.
Ingredients used:
- 1 head•romaine lettuce
Discover the vibrant flavors and textures of my mom's Fattoush Salad, a traditional Middle Eastern dish bursting with fresh vegetables, herbs, and crispy pita. Perfectly balanced with tangy lemon, rich olive oil, and a hint of pomegranate molasses, this salad is a refreshing treat for any occasion.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Easy | Cook Time 30 min | Servings 4 | Serving Size 1 bowl (250g salad) | Est. Calories 732 per serving |
Carbs 94.3g (34%) | Protein 10.8g (22%) | Fats 45.7g (59%) | Daily Diet 2000 cal (37%) | |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
romaine lettuce
1 head
thinly sliced
radishes
4 piece
thinly sliced into matchsticks
Persian cucumbers
2 piece
sliced into half coins
bell pepper
1 piece
cut into large pieces
cherry tomatoes
1 cup
halved
green onions
3 piece
chopped
fresh mint
0.5 cup
sliced
parsley
0.5 cup
chopped
lemon juice
¼ cup
freshly squeezed
olive oil
¾ cup
extra virgin
sumac
1 tbsp
salt
1 tsp
romaine lettuce
1 head
thinly sliced
radishes
4 piece
thinly sliced into matchsticks
Persian cucumbers
2 piece
sliced into half coins
bell pepper
1 piece
cut into large pieces
cherry tomatoes
1 cup
halved
green onions
3 piece
chopped
fresh mint
0.5 cup
sliced
parsley
0.5 cup
chopped
lemon juice
¼ cup
freshly squeezed
olive oil
¾ cup
extra virgin
sumac
1 tbsp
salt
1 tsp
pomegranate molasses
2 tbsp
pita bread
2 piece
thinly sliced and cubed
za'atar
1 tbsp
dried mint
1 tbsp
Thinly slice the romaine lettuce and place it in a large serving bowl.
Thinly slice the radishes into matchsticks and sprinkle them over the lettuce.
Slice the Persian cucumbers into half coins and add them to the bowl.
Cut the bell pepper into large pieces and add to the salad.
Halve the cherry tomatoes and add them to the salad.
Chop the green onions and add to the salad.
Slice the fresh mint and chop the parsley, then add them to the salad.
In a small jar, combine lemon juice, olive oil, sumac, salt, and pomegranate molasses. Shake well to combine.
Pour the dressing over the salad and gently toss to combine.
Thinly slice and cube the pita bread, then fry in hot olive oil until crispy. Sprinkle with za'atar and dried mint.
Add the crispy pita chips to the salad just before serving.
