Fattoush Arabic Salad | Kravings

Cut the pita into squares using scissors.

Shallow fry the pita in a frying pan with a little olive oil until crispy, then lightly salt them.

Alternatively, toss pita in olive oil and salt, then bake in a preheated oven at 350 degrees for 10 to 15 minutes until golden brown.

Rinse the romaine lettuce and spin dry in a salad spinner.

In a bowl, mix 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of crushed garlic, 1 teaspoon of sumac, 1 teaspoon of pomegranate molasses, 1/2 teaspoon of dried mint, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper to make the dressing.

Chop 2 cups of romaine lettuce and add it to a bowl.

Slice 1 cup of parsley and mint, and add to the bowl.

Chop 1 cup of tomato and add to the bowl.

Slice 1/2 cup of spring onions and add to the bowl.

Slice 2 cups of cucumbers and add to the bowl.

Dice 1/2 cup of green pepper and add to the bowl.

Slice 1/2 cup of radish and add to the bowl.

Pour the dressing over the salad and toss to coat.

Top the salad with the crispy pita before serving.

Equipment Needed

Dietary

Allergens