Friday, February 19, 2010


Adapted from Arabian Delights by Amy Riolo page 75

Fattoush salad is a refreshing salad,  lettuce, cucumber and tomato salad tossed with crunchy toasted pita pieces and dressed with pomegranate molasses dressing. It’s a great way to use leftover pita bread from the Mezze DCchallenge

Serves 4 to 6


1 cucumber, thin sliced

4 tomatoes, sliced

1 red onion, thinly sliced

1 Romaine Lettuce heart - cut to salad pieces

1/2 cup of Halloumi Cheese - diced (Feta is a good substitute)

1 pita, cut into 12 pieces

½ cup extra virgin olive oil (EVOO) divided

4 t sumac

2 T pomegranate molasses

Juice of 1 lemon

Salt to taste

Freshly ground pepper, to taste


Preheat broiler.

Combine  lettuce hearts, cucumber, tomatoes, red onion ang halloumi cheese in a large salad bowl.

Brush pita pieces with 2 T EVOO and sprinkle w/ sumac. Place under broiler and toast for 2 to 4 minutes, until golden on both sides. Remove from oven and set aside to cool.

Mix remaining olive oil, pomegranate molasses, sumac, lemon juice, salt, and pepper in a medium bowl. Whisk vigorously to form a smooth dressing. Add pita chips to salad and toss to combine. Pour dressing over salad and toss again to combine. Serve immediately.

Tips: Toss leftover morsels of lamb meat w/ Fattoush Salad for a quick lunch or dinner.

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