Fattoush salad
Ingredients
- 1 (organic) cucumber, cubed
- 4 tomatoes, cubed
- 3 tablespoons chopped parsley
- 1,5 tablespoon chopped fresh mint
- 1 pita bread
- 2 tablespoons sumac
- 1 tablespoon fresh lemon juice
- 1 tablespoon pomegranate molasses
- 1 small garlic clove, minced
- 1 teaspoon white wine vinegar
- 10 tablespoons good quality olive oil
- 2 tablespoons za'atar (optional)
- Seasalt
Story
Allergens
Salad for 2 persons:
For dressing: Soak the sumac with 2 teaspoons of warm water for 15 minutes. In a small bowl, combine the lemon juice, pomegranate molasses, garlic and vinegar in a small bowl. Add the soaked sumac and gradually add oil (6-8 tablespoons), whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.
For salad: Preheat oven to 220 degrees C. Cut the pita in half, cut or break into bite sized pieces, pour 1,5 tablespoons oil over, season pita to taste with seasalt or za’atar and and toss to coat. Toast until golden brown.
Mix tomatoes, cucumber, parsley and mint in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired and serve.
