Fattoush Salad

Instructions

1. 1

   Preheat your Oven to 375°F. Tear or cut the Pita Breads into rough 1-inch pieces and spread them in a single layer on a Baking Sheet. Drizzle with 2 tablespoons of Olive Oil, sprinkle with Salt, and toss to coat evenly.

2. 2

   Bake for 8–10 minutes, tossing once halfway through, until the Pita Breads pieces are golden and crispy. Watch closely in the last few minutes — they can go from golden to burnt quickly. Remove from the Oven and let cool completely on the pan. They will crisp up further as they cool.

3. 3

   In a small Mixing Bowl, whisk together the Olive Oil, fresh Lemon Juice, Pomegranate Molasses (if using), minced Garlic, ground Sumac, dried Mint, Salt, and Black Pepper until well combined. Taste and adjust seasoning — it should be bright, tangy, and well-balanced. Set aside.

4. 4

   Prepare all your vegetables: chop the Tomatoes, slice the Cucumber into half-moons, dice the Green Bell Pepper, thinly slice the Radishes and Green Onions, and roughly chop the Flat-Leaf Parsley and tear the Mint. If using Romaine Lettuce, roughly chop it as well.

5. 5

   Add all the prepared vegetables and herbs to a large Mixing Bowl. Pour the dressing over the salad and toss gently to coat everything evenly. Taste and adjust Salt or Lemon Juice as needed.

6. 6

   Add the cooled pita chips to the salad and toss briefly — just enough to combine. For extra-crunchy chips, add them right before serving. For softer chips that absorb the dressing (the traditional style), add them 5 minutes before serving.

7. 7

   Transfer to a large serving platter or Bowl. Finish with an extra pinch of ground Sumac over the top for color and flavor. Serve immediately.

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