Fattoush Salad with Sumac and Pita Chips

Middle-eastern · 25 min · vegetarian, vegan, dairy-free

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Ingredients

• 1 heart romaine lettuce
• 3 Persian cucumbers
• 3 tomatoes
• 6 radishes
• 3 green onions
• 1 cup fresh mint and parsley
• 2 rounds pita bread
• 1 tbsp ground sumac
• 1 tbsp pomegranate molasses
• 1/4 cup extra-virgin olive oil
• 1 lemon

Method

1. Tear pita into pieces, toss with oil and salt, and bake at 400F until crisp, 6 minutes.
2. Chop romaine, cucumbers, tomatoes, radishes, and green onions into bite-size pieces.
3. Whisk lemon juice, pomegranate molasses, sumac, olive oil, and salt into a dressing.
4. Combine vegetables and torn herbs in a large bowl.
5. Dress the salad and toss to coat just before serving.
6. Fold in the pita chips so they stay crisp.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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