Lebanese Fattoush Salad with Sumac-Pomegranate Dressing

Ingredients

• 1 large head romaine lettuce (chopped)
• 0.5 cup red cabbage
• 5 cherry tomatoes (Source states 5–6; diced)
• 0.5 red bell pepper (chopped)
• 0.5 yellow bell pepper (chopped)
• 3 radishes (The source says “reddish”; diced)
• 1 small cucumber (diced)
• 1 cup pomegranate arils
• 3 tbsp fresh coriander (finely chopped; also known as cilantro)
• 2 tbsp fresh parsley (finely chopped)
• 4 fresh mint leaves (Source states 4–5 leaves; finely chopped)
• 0.333 cup extra-virgin olive oil
• salt (to taste)
• black pepper (to taste)
• 1 tbsp sumac (Plus more for garnish if desired)
• 2 tbsp pomegranate molasses
• 1 lemon juice (juice of one lemon)
• fried pita bread slices (For garnish; the source does not specify an amount)

Steps

1. 1

   Prepare the vegetables and herbs: chop the romaine lettuce, dice the cherry tomatoes, radishes, and cucumber, chop the red and yellow bell peppers, and finely chop the coriander, parsley, and mint.

2. 2

   In a large serving bowl, combine the chopped romaine, red cabbage, cucumber, bell peppers, pomegranate arils, tomatoes, radishes, coriander, parsley, and mint.

3. 3

   In a separate bowl, combine the extra-virgin olive oil, pomegranate molasses, salt, sumac, and lemon juice to make the dressing.

4. 4

   Pour the dressing over the salad and toss lightly until the vegetables and herbs are coated.

5. 5

   Garnish with fried pita bread slices and, if desired, additional sumac. Toss once more, then serve.

Notes

The source lists “3 reddish,” interpreted here as 3 radishes. The amount of fried pita bread slices is not specified. Serve immediately after dressing and tossing so the vegetables remain crisp.

Nutrition per serving

• salad
• side dish
• vegetarian
• vegan
• Middle Eastern
• Lebanese
• no-cook
• gluten-free without pita