Spring Fattoush Salad

Name: Spring Fattoush Salad
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 piece Shallots (1 small shallot, minced); 1 clove Garlic (1 clove garlic, minced); ½ tsp Kosher Salt (1/2 teaspoon kosher salt + kosher salt to taste); 1 tsp Sumac (1 teaspoon sumac); ¼ cup White Balsamic Vinegar (1/4 cup white balsamic vinegar); 1 tbsp Pomegranate Molasses (1 to 2 tablespoons pomegranate molasses — up to 2); ⅓ cup Extra Virgin Olive Oil (1/3 cup extra-virgin olive oil); 2 pieces Pita Bread (2 rounds pita, see notes above); 1 tbsp Olive Oil (1 to 2 tablespoons olive oil — up to 2); 2 tsp Cumin Powder (2 teaspoons ground cumin); 0 pieces Red Pepper Flakes (pinch crushed red pepper flakes); 2 pieces Romaine Lettuce (2 heads Romaine, finely chopped); 4 pieces Cucumber (4 small cucumbers, diced); ½ lb Sugar Snap Peas (1/2 lb. snap or snow peas, strings removed, sliced thinly on the bias); 4 pieces Radishes (4 radishes, optional, thinly sliced) — optional; ½ cup Chives (1/2 cup finely chopped chives); 1 cup Mint (1 cup mint, finely chopped)

Spring Fattoush Salad - Salad (Middle Eastern)

33 minMiddle Eastern

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Ingredients

For 4 servings

Shallots1 piece · 1 small shallot, minced
Garlic1 clove · 1 clove garlic, minced
Kosher Salt½ tsp · 1/2 teaspoon kosher salt + kosher salt to taste
Sumac1 tsp · 1 teaspoon sumac
White Balsamic Vinegar¼ cup · 1/4 cup white balsamic vinegar
Pomegranate Molasses1 tbsp · 1 to 2 tablespoons pomegranate molasses — up to 2
Extra Virgin Olive Oil⅓ cup · 1/3 cup extra-virgin olive oil
Pita Bread2 pieces · 2 rounds pita, see notes above
Olive Oil1 tbsp · 1 to 2 tablespoons olive oil — up to 2
Cumin Powder2 tsp · 2 teaspoons ground cumin
Red Pepper Flakes0 pieces · pinch crushed red pepper flakes
Romaine Lettuce2 pieces · 2 heads Romaine, finely chopped
Cucumber4 pieces · 4 small cucumbers, diced
Sugar Snap Peas½ lb · 1/2 lb. snap or snow peas, strings removed, sliced thinly on the bias
Radishes4 pieces · 4 radishes, optional, thinly sliced · optional
Chives½ cup · 1/2 cup finely chopped chives
Mint1 cup · 1 cup mint, finely chopped

Make it mine in the app

Steps

1Make the dressing
2. Place the shallots, garlic, salt, sumac and vinegar in a small bowl. Let stand at least 15 minutes. Add 1 tablespoon of the pomegranate molasses and the olive oil. Whisk to combine. Taste. Add another tablespoon of pomegranate molasses if you wish — I always use 2 tablespoons.
3Make the pita
4Heat the oven to 400ºF. If you are using thin pita (see notes above), simply lay the two rounds of pita on a sheet pan. If you are using thick pita, separate each into two halves and place each half smooth side up on a sheet pan. In a small bowl, stir together 1 to 2 tablespoons of olive oil, the cumin, and the crushed red pepper flakes — if you are brushing the oil over only two halves, 2 tablespoons will feel like a lot of oil (but it’s delicious and I say go for it); if you are brushing the oil over four halves, it may not feel like enough. Adjust accordingly — you want the surface of the pita to be coated in the cumin oil. Season generously with salt all over. Transfer pan to oven and bake for 6 to 8 minutes — keep an eye on it! These quickly turn from perfectly toasty to overdone. Remove pan from oven and transfer pitas to a rack to cool.
5Make the salad
6In a large bowl, combine all of the salad ingredients. Pour most of the dressing over top. Toss. Taste. Add more dressing — you’ll likely need all of it. Break the pita into shards over the salad. Toss again. Serve.