Name: Fattoush salad
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 Pita bread; 1 Romaine lettuce; 1 English cucumber; 4 Roma tomatoes; 1 bunch Radishes; 1 bunch Green onions; 1 Green bell pepper; 1 bunch Fresh parsley; 1 bunch Fresh mint; 2 Lemons; 1 tbsp Ground sumac; 1 tbsp Pomegranate molasses; 1 clove Garlic; 0.5 cup Olive oil; 1.5 tsp Salt

Fattoush salad

A crunchy Lebanese chopped salad with toasted pita and a tart sumac and lemon dressing.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

3 Pita bread
1 Romaine lettuce
1 English cucumber
4 Roma tomatoes
1 bunch Radishes
1 bunch Green onions
1 Green bell pepper
1 bunch Fresh parsley
1 bunch Fresh mint
2 Lemons
1 tbsp Ground sumac(international aisle, a Middle Eastern grocer, or online; extra lemon zest if you cannot find it)
1 tbsp Pomegranate molasses(optional; international aisle or a Middle Eastern grocer)
1 clove Garlic
0.5 cup Olive oil· most people have this
1.5 tsp Salt· most people have this

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How to cook it · about 25 minutes

Heat the oven to 400F. Tear or cut the pita into bite-size pieces, toss with 2 tbsp of the olive oil and a pinch of salt, and bake on a sheet pan for 8 to 10 minutes until golden and crisp. Let cool.
Whisk the rest of the olive oil with the juice of both lemons, the grated garlic, the sumac, the pomegranate molasses if using, and 1 tsp salt.
Chop the romaine into bite-size pieces. Dice the cucumber, tomatoes and bell pepper, thinly slice the radishes and green onions, and roughly chop the parsley and mint leaves.
Put all the vegetables and herbs in a big bowl and pour the dressing over. Toss well.
Add the toasted pita right before serving and toss again, so some pieces soak up dressing and some stay crunchy. Sprinkle a little more sumac on top. Serve on its own or next to grilled chicken or kofta.

Amounts are on the list above — they change with the number of people; the steps do not.