Ingredients:

Ingredients:

For the Salad:

• Lettuce: 7 oz (200g), chopped into bite-sized pieces. Romaine lettuce is a popular choice for its crisp texture.
• Tomato: 9 oz (250g), diced. Use ripe tomatoes for the best flavor.
• Fresh Cucumber: 7 oz (200g), sliced into thin rounds or half-moons. Persian or English cucumbers work well due to their minimal seeds and sweet taste.
• Radish: 5 oz (150g), thinly sliced. Radishes add a peppery crunch that contrasts beautifully with the other vegetables.
• Bell Pepper: 3 oz (100g), chopped. Red or yellow bell peppers add a sweet, mild flavor and a pop of color.
• Scallion: 1 oz (20g), finely chopped. Scallions provide a mild onion flavor that complements the salad without overpowering it.
• Parsley: 1/3 oz (10g), chopped. Fresh parsley adds a bright, herbaceous note.
• Fresh Cilantro: 1/3 oz (10g), chopped. Cilantro adds a slightly citrusy, aromatic flavor that enhances the overall freshness of the salad.
• Vegetable Oil: 3 fl oz (100ml), for frying pita. Choose a neutral oil like canola or sunflower oil for frying.

For the Dressing:

• Olive Oil: 3 tbsp. Extra virgin olive oil is preferred for its rich flavor.
• Lemon Juice: 2 tbsp, freshly squeezed. Lemon juice adds a bright, tangy acidity that lifts the flavors of the salad.
• Pomegranate Molasses: 1.5 tsp (optional). This ingredient adds a unique sweet-tart flavor and a deep, rich color. If you can’t find pomegranate molasses, you can substitute it with a mix of balsamic vinegar and a touch of honey.
• Garlic: 1 clove, minced. Garlic adds a pungent, savory depth to the dressing.
• Ground Sumac: 1 tsp. Sumac is a key ingredient in Fattoush, offering a tangy, citrusy flavor that defines the salad.
• Dried Mint: 1/2 tsp. Mint adds a refreshing coolness that balances the other flavors.
• Salt: 1 tsp. Adjust to taste.
• Ground Black Pepper: 1/2 tsp. Freshly ground black pepper adds a subtle spice that enhances the overall flavor profile.

For the Pita Chips:

• Pita Bread: 5.5 oz (150g), cut into small squares or triangles. Whole wheat pita can be used for a healthier option.
• Vegetable Oil: 3 fl oz (100ml), for frying. Ensure the oil is hot enough before frying to achieve perfectly crispy pita chips.

Instructions:

1. Prepare the Pita Chips:
   • Heat the vegetable oil in a frying pan over medium heat.
   • Add the pita bread squares and fry until golden and crispy.
   • Remove from the oil and drain on paper towels. Set aside.
2. Assemble the Salad:
   • In a large salad bowl, combine the chopped lettuce, diced tomato, sliced cucumber, radish, bell pepper, scallion, parsley, and cilantro.
   • Toss the ingredients together to mix well.
3. Make the Dressing:
   • In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses (if using), minced garlic, ground sumac, dried mint, salt, and black pepper.
   • Pour the dressing over the salad and toss to coat all the vegetables evenly.
4. Add the Pita Chips:
   • Just before serving, add the fried pita chips to the salad and toss gently to combine.
5. Serve:
   • Transfer the Fattoush Salad to a serving platter, garnish with extra parsley or mint if desired, and enjoy immediately to retain the crispiness of the pita chips.

Tips:

• Pita Chips: For a healthier alternative, bake the pita chips in the oven instead of frying them. Simply brush the pita bread squares with a little olive oil, sprinkle with salt, and bake at 350°F (175°C) until crispy.
• Sumac: If you don’t have sumac, you can use a bit of lemon zest for a similar citrusy flavor.
• Variations: Feel free to add other vegetables like bell peppers, red onions, or even some feta cheese for extra flavor.
• Storage: Fattoush Salad is best served fresh, but if you have leftovers, store the salad and pita chips separately to keep the chips from getting soggy.

Nutritional Information:

• Calories: Approx. 250 per serving
• Fat: 18g
• Carbohydrates: 20g
• Protein: 3g

FAQs:

• Can I make this salad ahead of time? Yes, but keep the pita chips separate until you’re ready to serve to ensure they stay crispy.
• What can I substitute for pomegranate molasses? You can use a combination of balsamic vinegar and a bit of honey to mimic the sweet-tart flavor of pomegranate molasses.
• Is sumac necessary? Sumac adds a unique flavor to Fattoush, but if you can’t find it, lemon zest or a squeeze of extra lemon juice can work as a substitute.

Conclusion:

Lebanese Fattoush Salad is a refreshing and flavorful dish that’s perfect for any occasion. With its mix of fresh vegetables, crunchy pita chips, and zesty dressing, it’s a salad that will impress your guests and become a staple in your meal rotation. Enjoy this delicious and easy-to-make salad, and bring a taste of the Middle East to your table!