Middle Eastern Fattoush Salad

Ingredients

• 1 whole wheat pita, toasted and torn into bite-sized crispy pieces
• 100g cucumber, diced
• 100g tomatoes, diced
• 50g radishes, thinly sliced
• 50g romaine lettuce, chopped
• 2 tbsp sumac
• 2–3 tbsp pomegranate molasses dressing (adjust to taste)
• Fresh mint leaves, chopped
• Fresh parsley, chopped
• 1 tbsp olive oil (optional for extra richness)
• Pinch of salt and black pepper

Preparation

1. 1

   Preheat a pan or oven to medium-high heat. Toast the whole wheat pita until golden and crispy, then break it into irregular bite-sized pieces. Set aside to cool so it becomes extra crunchy.

2. 2

   Wash and prepare all vegetables: dice the cucumber and tomatoes, thinly slice the radishes, and chop the romaine lettuce. Place everything in a large mixing bowl.

3. 3

   Add fresh chopped mint and parsley to the vegetables to build the signature fresh fattoush flavor.

4. 4

   In a small bowl, mix the pomegranate molasses dressing with olive oil, a pinch of salt, and black pepper. Adjust sweetness or acidity depending on preference.

5. 5

   Add the crispy pita pieces to the salad just before serving to keep them crunchy.

6. 6

   Sprinkle sumac generously over the salad for its tangy citrus-like flavor.

7. 7

   Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.

8. 8

   Serve immediately to preserve the crunch of the pita and freshness of the vegetables.