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Lebanese Fattoush Salad with Crispy Pita Chips

Lebanese Fattoush Salad with Crispy Pita Chips
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Lebanese Fattoush Salad with Crispy Pita Chips is a vibrant and refreshing Middle Eastern salad featuring fresh herbs, crisp vegetables, and a tangy dressing made with lemon juice, pomegranate molasses, and sumac. The crispy pita chips add the perfect crunchy contrast, making this salad a healthy, colorful, and delicious dish perfect for a light lunch, appetizer, or side.

Ingredients

Scale

Fresh Vegetables and Herbs

  • 1 cup fresh parsley, chopped
  • 1 cup fresh mint, chopped
  • 2 ripe tomatoes, chopped
  • 1 large cucumber, chopped
  • 4–5 radishes, sliced
  • 3 green onions, chopped

Dressing

  • Juice of 1 large lemon (about 3 tablespoons)
  • 2 tablespoons pomegranate molasses
  • 3 tablespoons olive oil
  • 1 teaspoon sumac
  • Salt, to taste
  • Freshly ground black pepper, to taste

Pita Chips

  • 2 pita breads, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • Pinch of salt

Instructions

  1. Prepare the Pita Chips: Slice the pita bread into bite-sized pieces. Toss them lightly with olive oil and a pinch of salt. Bake at 375°F (190°C) for 10 to 12 minutes until golden and crispy.
  2. Chop the Fresh Vegetables and Herbs: While the pita chips bake, finely chop cucumbers, tomatoes, radishes, green onions, parsley, and mint into uniform pieces to ensure balanced flavors and textures in every bite.
  3. Make the Dressing: In a small bowl, whisk together the fresh lemon juice, olive oil, pomegranate molasses, sumac, salt, and pepper until the dressing is tangy, slightly sweet, and bright with a refreshing sour note from the sumac.
  4. Toss the Salad: Combine the chopped vegetables and herbs in a large bowl. Pour the dressing over the salad and toss gently yet thoroughly to coat everything evenly.
  5. Add the Crispy Pita Chips: Just before serving, fold in the baked pita chips carefully to maintain their crunch, ensuring a perfect contrast between soft veggies and crispy bites.

Notes

  • Make pita chips fresh: Add them just before serving to keep their crisp texture intact.
  • Use ripe, in-season vegetables to maximize freshness and juiciness.
  • Adjust the amount of sumac to suit your preferred level of tanginess.
  • Keep parsley and mint slightly coarse for bursts of fresh flavor instead of over-chopping.
  • Serve immediately to prevent soggy pita chips and wilted greens.

Nutrition

Keywords: Fattoush, Lebanese salad, pita chips, Middle Eastern, fresh herbs, pomegranate molasses, sumac, vegan, gluten-free options, healthy salad

Find it online: https://cherrycooks.com/lebanese-fattoush-salad-with-crispy-pita-chips/