Fattoush

Ingredients:

• 3 pitas
• 1/3 cup extra-virgin olive oil
• 1 romaine lettuce heart, chopped
• 6 radishes, thinly sliced
• 3 green onions, thinly sliced
• 2 cucumbers, diced
• 1 medium or half a large red onion, diced (see Note)
• 1 red bell pepper, diced (see Note)
• 1 large tomato, diced
• 1 cup chopped fresh mint leaves
• 1 cup chopped fresh parsley leaves
• 3 tablespoons lemon juice
• 2 tbsp. l. pomegranate molasses
• 1 tbsp. ground sumac
• 2 cloves garlic, crushed

Preparation:

1. Cut the pita into 4cm wide strips, then turn 90 degrees and cut again to form small squares.
2. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Fry the pita bread until golden brown and crisp, 5–7 minutes. Transfer the fried pita bread to a paper towel-lined plate to absorb excess oil and set aside.
3. Place romaine lettuce, radishes, green onions, cucumbers, red onions, peppers, tomatoes, mint, and parsley in a large bowl and toss gently.
4. In a small bowl, combine the remaining olive oil, lemon juice, pomegranate molasses, sumac, garlic, and 1 teaspoon salt. Pour the dressing over the salad and toss gently.
5. Add the pita pieces and gently toss the salad again. Taste and add more salt if needed.
   
   

   Note

   
   I like to dice the onion and pepper, but you can also cut them into thin strips. You can omit the bell pepper altogether if you prefer.