Fattoush Salad with Kalamatas
| Prep Time: 20 min | Cook Time: 5 min |
| Servings: 4 | Skill Level: easy |
This simple chopped salad made with a zesty vinaigrette has pita chips in place of croutons and it is totally addictive. Perfect for Meatless Monday or as a side to chicken or fish; it’s clean and bold and fabulously flavored.
Recipe and image attributed by Chef Jamie Gwen
Ingredients
2 pita bread
- Extra virgin olive oil
- 2 teaspoons sumac
- 1 head romaine lettuce, chopped
- 1 English cucumber – cut in half, seeds scraped and sliced into half moons
- 4 Roma tomatoes, chopped
- 3/4 cup Pearls Kalamata Olives, sliced lengthwise
- 2 green onions, chopped
- 6 radishes, thinly sliced
- 1/4 cup freshly chopped parsley
Dressing
- Juice of 1 lemon
- 1/3 cup extra virgin olive oil
- 2 tablespoons pomegranate molasses
- 1 teaspoon sumac
- 1/4 teaspoon ground cinnamon
Cooking Instructions
- Tear the pitas into 1-inch pieces. Heat 3 tablespoons of olive oil in a large shallow pan until shimmering and add the pita bread.
- Fry until golden all over, tossing frequently. Transfer the fried pita chips to a paper towel-lined baking sheet and season with salt, pepper, and sumac.
- In a large mixing bowl, combine the lettuce, cucumber, tomatoes, Kalamata olives, green onions, radish, and parsley.
- To make the dressing, combine the lemon juice, olive oil, pomegranate molasses, sumac, and cinnamon. Season generously with salt and pepper and shake well to combine.
- Pour the dressing over the salad, add the pita chips and toss to coat.
- Serve immediately.
