Fattoush Salad

Ingredients

For The Dressing

• ¼ cup (60 ml) extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons pomegranate molasses optional
• 1 teaspoon sumac
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

For The Pita Croutons

• ¼ cup (60 ml) vegetable oil
• 2 medium pita breads cut into 1-inch pieces
• ¼ teaspoon salt

For The Salad:

• 1 head romaine heart lettuce chopped or torn
• ½ cup fresh parsley packed, roughly chopped
• ½ cup fresh mint leaves packed, roughly chopped
• 2 medium vine ripe tomatoes cut into ½ inch pieces
• 1 English cucumber or 3 Persian cucumbers, cut into ½ inch pieces
• 1 green bell pepper cut into ½ inch pieces
• ½ cup radishes thinly sliced
• ½ yellow onion diced
• 3 green onions sliced

Instructions

1. To make the dressing: In a bowl or a small jar combine the olive oil with fresh lemon juice, pomegranate molasses, sumac, salt, and pepper. Whisk or shake well until combined. You want the dressing to be emulsified.
2. To make the pita croutons: Heat oil in a saucepan, or a medium skillet (if you want to check the temp, it must be around 350°F/180°C). Add the pita bread, and cook for 1-2 minutes until crispy and the desired color is reached (keep in mind that they will get a bit darker once removed from the oil). Remove the bread from the oil onto a plate lined with paper towels to drain.
3. To make the salad: In a large bowl, combine lettuce with tomatoes, cucumber, bell pepper, radishes, diced onion, and green onions. Add the dressing and gently toss to combine, then top with fried pita croutons (right before serving).