Fattoush

Ingredients

• 2 pieces pita bread - cut into triangles and toasted
• 1 cup romaine lettuce - chopped
• 1 medium tomato - diced
• 1 medium cucumber - diced
• 1/2 cup radishes - sliced
• 1/2 cup green onions - chopped
• 1/4 cup parsley - finely chopped
• 1/4 cup mint leaves - finely chopped
• 3 tablespoons extra virgin olive oil - for dressing
• 2 tablespoons pomegranate molasses - adds a tangy flavor
• 1 lemon juice - freshly squeezed
• to taste pinch salt - for seasoning
• to taste pinch black pepper - for seasoning

Step-by-step instructions

1. In a large bowl, combine the chopped romaine lettuce, diced tomato, diced cucumber, sliced radishes, chopped green onions, parsley, and mint leaves.
2. In a small bowl, whisk together the olive oil, pomegranate molasses, lemon juice, salt, and black pepper until well blended.
3. Pour the dressing over the salad mixture and toss gently to combine. Adjust seasoning to taste.
4. In a skillet over medium heat, toast the pita bread triangles until golden brown and crispy, about 2-3 minutes. Remove from heat.
5. Just before serving, add the toasted pita bread to the salad and toss gently.

Serving suggestion

Serve on a large platter garnished with extra mint leaves and accompanied by grilled meats or served alongside other mezze dishes.

Nutrition per serving (estimated)

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