Growing up Italian, I thought I knew a thing or two about how to eat 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 salad made amazing by fabulous tomatoes, pomegranate molasses, and loads and loads of olive oil-soaked pita crisps. Need I say more?
plus more for garnish, if desired
halved lengthwise and sliced into half moons
halved and sliced paper thin
sliced paper thin into rings (optional)
pitted and sliced thin
torn in half
crumbled into bite-sized pieces
For the 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.
For more information on sumac, check out this Get To Know: Sumac article.
For the 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.
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