Fattoush Salad Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">2 large pita breads</li> <li class="ingredients-single-item">60ml extra virgin olive oil (plus extra for pita)</li> <li class="ingredients-single-item">1 medium romaine lettuce heart, chopped</li> <li class="ingredients-single-item">4 medium tomatoes, diced</li> <li class="ingredients-single-item">1 large cucumber, diced</li> <li class="ingredients-single-item">5 radishes, thinly sliced</li> <li class="ingredients-single-item">4 spring onions, sliced</li> <li class="ingredients-single-item">25g fresh parsley, chopped</li> <li class="ingredients-single-item">15g fresh mint leaves, torn</li> <li class="ingredients-single-item">For the dressing:</li> <li class="ingredients-single-item">Juice of 1 large lemon (about 45ml)</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">1 tablespoon sumac (plus extra for garnish)</li> <li class="ingredients-single-item">1 teaspoon pomegranate molasses (optional)</li> <li class="ingredients-single-item">1/2 teaspoon salt</li> <li class="ingredients-single-item">1/4 teaspoon freshly ground black pepper</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking tray</li> <li class="equipment-single-item">Large mixing bowl</li> <li class="equipment-single-item">Small jar or container (for dressing)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (350°F). Brush both sides of the pita breads lightly with olive oil and sprinkle with a pinch of salt. Place them on a baking tray and bake for 8-10 minutes until golden and crisp. The slow toasting develops a deeper flavor than simply frying the bread. Allow to cool completely before breaking into bite-sized pieces. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Make the dressing by combining the lemon juice, minced garlic, sumac, pomegranate molasses (if using), salt, pepper, and 60ml olive oil in a jar. Seal and shake vigorously until well emulsified. The acidity of the lemon juice helps to break down the olive oil molecules, creating a temporary emulsion. Set aside to allow the flavors to meld while you prepare the vegetables. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a large mixing bowl, combine the chopped romaine lettuce, diced tomatoes, diced cucumber, sliced radishes, and spring onions. The key here is to cut all vegetables into similarly sized pieces for a balanced bite. If your tomatoes are particularly juicy, you might want to seed them first to prevent excess moisture in the salad. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the chopped parsley and torn mint leaves to the vegetable mixture. Tearing the mint rather than cutting it releases more of its aromatic oils, enhancing the flavor throughout the salad. Gently toss to distribute the herbs evenly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Just before serving, add the toasted pita pieces to the bowl and drizzle with about two-thirds of the dressing. Toss gently to coat all ingredients without breaking down the pita too much. The bread should maintain some crispness while beginning to absorb the tangy dressing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Transfer the salad to a serving platter and drizzle with the remaining dressing. Sprinkle with an additional pinch of sumac for color and flavor intensity. For the best texture contrast, serve immediately while the pita still has some crunch. If you need to prepare ahead, keep the toasted pita and dressing separate from the vegetables until just before serving. </li> </ol>