Recipe from Alexandra Cooks
When you add chopped fresh vegetables, lots of herbs, crispy pita, and fattoush dressing, you end up with a delicious Middle Eastern-inspired meal. Serve with extra pita chips and hummus for an authentic food experience.
1 small shallot, minced
1 clove garlic, minced
1/2 teaspoon kosher salt
1 teaspoon sumac
1/4 cup white balsamic vinegar
1 to 2 tablespoons pomegranate molasses
1/3 cup extra-virgin olive oil
2 round pita bread
1 - 2 tbsp olive oil
2 tsp ground cumin
A pinch of crushed red pepper flakes
kosher salt, to taste
2 heads Romaine, finely chopped
4 small cucumbers, diced
½ lb. snap or snow peas, strings removed, sliced thinly
4 radishes, thinly sliced
½ cup chives, finely chopped
1 cup mint, finely chopped
- Make the dressing: Place the shallots, garlic, salt, sumac and vinegar in a small bowl. Let stand at least 15 minutes. Add 1 tablespoon of the pomegranate molasses and the olive oil. Whisk to combine.
- Make the pita: Heat the oven to 400ºF. If you are using thin pita, simply lay the two rounds of pita on a sheet pan. If you are using thick pita, separate each into two halves and place each half smooth side up on a sheet pan.
- In a small bowl, stir together 1 to 2 tablespoons of olive oil, the cumin, and the crushed red pepper flakes, and coat the pita with oil mix. Season generously with salt all over.
- Transfer the pan to the oven and bake for 6 to 8 minutes. Remove pan from oven and transfer pitas to a rack to cool.
- Make the salad: In a large bowl, combine all of the salad ingredients. Pour most of the dressing over top. Toss and taste. Add the rest of the dressing, then break the pita into pieces over the salad. Toss again and serve.