Fattoush Salad
Ingredients
The salad
-
1½
cups
cherry tomatoes, halved
-
2
cups
English cucumber, diced
-
¼
cup
red onion, finely diced
-
1
each
bell pepper, diced
-
5
each
radishes, quartered
-
½
cup
flat-leaf parsley, chopped
-
⅛–¼
cup
fresh dill, chopped
-
⅛
cup
fresh mint leaves, chopped
-
1
teaspoon
dried mint (optional)
-
⅓
cup
olive oil
-
2
tablespoons
sherry vinegar or red wine vinegar
-
1
each
small lemon, zest
-
2
teaspoons
sumac (divided)
-
2
teaspoons
pomegranate molasses (optional)
-
to taste
salt and pepper
-
2
cups
lettuce, chopped
-
2
cups
toasted pita chips
-
to taste
lemon juice (if needed)
Yogurt-Tahini Sauce
-
1
cup
plain yogurt (or vegan yogurt)
-
¼
cup
tahini paste
-
1
clove
garlic, finely minced
-
1
teaspoon
lemon juice
-
to taste
salt and pepper
Instructions
- Preheat the oven to 300°F and prepare the pita chips.
- Chop the veggies and herbs, then combine them in a large bowl with dried mint, olive oil, vinegar, lemon zest, half of the sumac, and optional pomegranate molasses. Season with salt and pepper.
- Chop the lettuce into bite-sized pieces and set aside.
- In a small bowl, whisk together the yogurt, tahini, garlic, lemon juice, and a pinch of salt and pepper to make the yogurt-tahini sauce.
- When ready to serve, add the lettuce and toasted pita chips to the salad and toss to combine. Adjust seasoning if necessary.
- To serve, spoon yogurt-tahini sauce onto a plate, top with the Fattoush salad, sprinkle with more sumac, and drizzle with olive oil if desired.
Nutrition Facts (estimated)
Servings
6
Calories
264
Total fat
20.7g
Total carbohydrates
16g
Total protein
7.9g
Sodium
551.9mg
Cholesterol
6.2mg
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