Fattoush Salad

My favourite summer time salad to serve with slow roasted (preferably barbecued) lamb and flatbread. Lebanese Fattoush is the perfect chopped salad, refreshing & peppered with crunch.

Serving Suggestion: alongside a slow roasted lamb and with flatbreads.

Difficulty Level: 1

---

Ingredients:

Serves 6 - 8 as a side

Dressing

• 4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes

• 3 tablespoons (or more) fresh lemon juice

• 2 tablespoons (or more) pomegranate molasses

• 2 small garlic cloves, minced

• 2 teaspoons (or more) white wine vinegar

• 1/2 teaspoon dried mint

• 3/4 cup extra-virgin olive oil

• Kosher salt

Salad

• 2 pita breads, halved, toasted until golden brown, broken into bite-size pieces

• 1/4 cup extra-virgin olive oil

• Kosher salt

• 3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved

• 1 pound cucumbers, quartered lengthwise, thinly sliced crosswise

• 6 spring onions, thinly sliced

• 3 Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4-inch strips

• 2 cups (loosely packed) flat-leaf parsley leaves

• 1 cup fresh mint leaves

• Ground sumac (optional)

---

Method:

Dressing

1. Combine sumac with soaking liquid, 3 Tbsp. lemon juice, 2 Tbsp. pomegranate molasses, garlic, 2 tsp. vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.

Salad

1. Place pita pieces in a medium bowl; pour oil over and toss to coat (coating the toasted pita in olive oil prevents it from getting soggy when mixed with the vegetables and dressing). Season pita to taste with salt.

2. Mix tomatoes and next 5 ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired. Serve straight away

---