Simple Fattoush Salad Recipe With Pomegranate Molasses
Prep Time:
15 minutes
Cook Time:
5 minutes
Servings:
4 to 6 servings
Ingredients
  • 1 garlic clove, minced
  • ΒΌ cup lemon juice (from 2 lemons)
  • 2 tablespoons pomegranate molasses
  • Scant cup olive oil
  • Salt and pepper, to taste
  • 4 pieces Arabic bread (pita), cut into squares
  • 2 bunches Little Gem lettuce, chopped
  • 1 bunch arugula
  • 1 bunch purslane, leaves only (if available)
  • 1 bunch flat-leaf parsley, roughly chopped
  • 1 bunch mint, roughly chopped
  • 5 radishes, thinly sliced
  • 2 cups cherry tomatoes
  • 3 Persian cucumbers, sliced thinly into half circles
  • 1 small red onion, sliced thinly
  • 1 pomegranate, seeded (if available)
  • Pomegranate vinaigrette, to taste
  • 1 to 2 tablespoons sumac
Directions
  1. Make the dressing: Combine all the dressing ingredients in a blender and mix until incorporated. Taste and adjust seasoning with salt and black pepper. Set aside.
  2. Make the salad: Toast, grill or deep-fry the pieces of bread. Set aside to cool.
  3. Place the Little Gem, arugula and purslane in a large bowl. Layer the parsley, mint, radishes, tomatoes, cucumbers, onions and pomegranate on top.
  4. Toss the salad with the pomegranate vinaigrette and pita chips. Sprinkle with sumac and serve.