Fattoush Salad

This Lebanese salad is very healthy and highlights a rainbow of fresh vegetables, lightly toasted pieces of pita and addictive vinaigrette.  The last time I made this I didn’t have sumac or grape vinegar so I substituted lemon pepper and white wine vinegar but it is definitely worthwhile to find these ingredients at a specialty spice or Mediterranean store.

Ingredients Salad:

  • 1 cup chopped Italian parsley
  • 1/2 cup chopped purslane
  • 1/2 cup chopped green onion
  • 3 cups diced tomatoes
  • 1 cup chopped cucumber
  • 1/2 cup each diced red and green bell peppers
  • 10 radishes, chopped
  • 1 cup chopped romaine or green leaf lettuce
  • 5 stems fresh mint leaves
  • 1/2 cup chopped sweet onion
  • 2 cups toasted  pita chips

Ingredients Dressing:

  • 3 cloves garlic
  • 3 teaspoons sumac
  • 1 teaspoon salt
  • 1/3 teaspoon allspice
  • 1/4 teaspoon freshly ground black pepper
  • 4 Tablespoons fresh lemon juice
  • 4 Tablespoons grape vinegar
  • 3 Tablespoons pomegranate molasses
  • 1/4 cup good quality olive oil

Directions:  Preheat oven to 400°

  1. Separate the pita bread, sprinkle a bit of sumac and olive oil on them, cut them into 1×1 inch squares, and toast them in the oven until they are light brown.  Put aside.
  2. Rinse all veggies thoroughly with cold water or soak them in cold water and a cup of white vinegar for a few minutes to kill any bacteria.
  3. Tomatoes, cucumber and bell peppers:  Chop into 1” chunks.
  4. Green Mint and Italian Parsley: Remove stems, and chop leaves in halves or thirds. You don’t want the pieces to be too tiny or too large.
  5. Radish: Chop into thin disks.
  6. Lettuce: Chop into pieces of 1-2 inches
  7. Sweet & green onions, medium dice.
  8. Crush garlic and salt in a small bowl with a mortar.
  9. Add remaining ingredients and whisk together.
  10. Toss with veggies and top with toasted pita chips.

Dressing can be made up to 4 hours in advance and refrigerated.