Fattoush (Chopped Vegetable and Pita Salad)

seriouseats.com

Sharron P

subheading: For the Pita Chips:

6 ounces (170g) pita (about 2 thick 8-inch pitas), split and cut into ¾-inch squares

subheading: For the Dressing:

6 tablespoons ( 90 ml) extra-virgin olive oil

¼ cup (60ml) fresh lemon juice from 2 to 3 lemons

1 tablespoon ( 15 ml) pomegranate molasses

2 medium cloves garlic ( 10 g), finely minced or grated

½ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

subheading: For the Salad:

2 small heads romaine lettuce or romaine hearts ( 16 ounces; 454g), inner leaves only, washed and dried, cut into ¾-inch strips cross-wise (about 10 cups)

2 cups purslane leaves (about 2 ounces; 57 g)

1 large bunch fresh flat-leaf parsley leaves (3 ounces; 80 g), roughly chopped

1 small bunch fresh mint leaves (2 ounces; 57 g), roughly torn mint leaves

6 scallions (2 ounces; 57 g), white and green parts thinly sliced

1 pint cherry tomatoes (12 ounces; 340 g), quartered or halved if using small tomatoes

2 Persian cucumbers (6 ounces; 170g)

1 small red, orange, or yellow bell pepper (about 4 ¼ ounces; 120 g), stemmed and seeded, cut into ¾-inch dice

5 radishes (4 ounces; 113 g), halved and thinly sliced

5 ounces ( 142 g) halloumi cheese, coarsely grated on the medium holes of a box grater (optional)

2 teaspoons ground sumac

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer