Fattoush Recipe
Fattoush is one of the 2 salads my dad used to make and I love it! I know there’s probably different ways to make it, but this is what I grew up with and I love it! My twist was using the tomato water and actually frying the pita differently (some super crispy and not so much for different textures). Also I just shave the radishes and add them on top because I’m not a fan of them raw.
Ingredients
- 1 Head of romaine I used the hearts only because I like it crispy. Cut into bite size pieces
- 2 Persian cucumbers chopped
- 1 pint Cherry tomatoes quartered
- 1.5 whole wheat pita pocket cut into squares or triangles
- Olive oil to taste and for frying and drizzling
- Radishes to taste and thinly sliced
- 1/2 bunch Parsley finely chopped
- 3 Scallions chopped
- 6 Mint leaves chiffonade
- 1.5 tsp Sumac
- 1.5 tbsp Pomegranate molasses
- 1 tsp Dried mint
- 1 Lemon
- Salt and pepper to taste
Instructions
- First, let your tomatoes sit atop a strainer with salt for 15-20 minutes. The tomato water will be the base for the dressing.
- Secondly, add some olive oil to a pan and preheat. Then, fry half of the pita until super crispy and half not so much. I love the texture difference.
- Mix the lemon, pomegranate molasses, sumac, dried mint, salt/pepper and tomato water.
- Add in the cucumber, tomato, parsley, mint and scallions.
- Lastly, mix in the romaine using clean hands and then add olive oil to taste. Mix some of the pita in the salad, and use the rest for topping. Add the radishes.
Nutrition
Calories: 228kcal, Carbohydrates: 50g, Protein: 8g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 0.1g, Sodium: 267mg, Potassium: 908mg, Fiber: 6g, Sugar: 14g, Vitamin A: 3981IU, Vitamin C: 108mg, Calcium: 133mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.