Growing up Italian, I thought I knew a thing or two about eating until I went to Lebanon.
It seemed like there were pre-meals to meals and even in-between meal meals, which meant it was mezze after tabbouleh after fattoush. I left wanting to learn how to cook it all, and I started with this simple, fresh, but never boring {Fattoush} Lebanese Tomato Pita Sumac Salad Recipe made amazing by fabulous tomatoes, pomegranate molasses, and loads and loads of olive oil-soaked pita crisps. Need I say more?
Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
{Fattoush} Lebanese Tomato Pita Sumac Salad Recipe
A healthy recipe for a traditional {Fattoush} Lebanese Tomato Pita Sumac Salad Recipe with tons of greens, tomatoes, toasted pita, and a lemony sumac dressing.
Ingredients
For The Sumac Dressing:
- 2 tablespoons extra-virgin olive oil
- 1 medium shallot minced
- 2 teaspoons ground sumac plus more for garnish, if desired
- 1 tablespoon honey
- 2 teaspoons pomegranate molasses
- 1/4 cup red wine vinegar
- kosher salt
- Freshly ground black pepper
For The Fattoush Salad:
- 8 ounces loosely packed baby lacinato kale, swiss chard, and/or baby spinach
- 1 cup sweet 100 tomatoes halved
- 2 medium Persian cucumber halved lengthwise and sliced into half moons
- 6 medium radishes halved and sliced paper thin
- 1 medium red bell pepper sliced paper thin into rings (optional)
- 1 medium avocado pitted and sliced thin
- 1/4 cup loosely packed fresh mint leaves torn in half
- 2 handfuls pita chips or toasted pita bread crumbled into bite-sized pieces
Instructions
- Make The Sumac Dressing: Combine oil, shallot, sumac, honey, pomegranate molasses, and vinegar in a jar, season with salt and freshly ground pepper, close, and shake well to evenly combine. Set aside until flavors meld, at least 10 minutes. Taste, adjust seasoning as desired and serve.
- Make The Fattoush Salad: Place lettuce in a bowl then scatter tomatoes, cucumbers, radishes, bell peppers, avocado, and mint across salad. Drizzle dressing on salad, top with crumbled pita chips, sprinkle additional sumac (if desired), and serve.
PERSONAL NOTES
Nutrition
Serving: 1 servingCalories: 207kcalCarbohydrates: 18gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 64mgPotassium: 805mgFiber: 6gSugar: 9gVitamin A: 6653IUVitamin C: 71mgCalcium: 85mgIron: 3mg
Tried this recipe?Mention @saltandwind or tag #swsociety!
