Description
A vibrant Lebanese bread salad with crispy pita chips, fresh vegetables, and a tangy sumac dressing.
Ingredients
Scale
- 2 large pita breads, day-old or slightly stale
- 3 tablespoons olive oil, for frying
- 1 tablespoon za’atar
- ¼ teaspoon salt
- ¼ teaspoon sumac
- 1 head romaine lettuce, roughly chopped
- 3 ripe Roma or vine tomatoes, cut into wedges
- 4 Persian cucumbers, diced
- 5–6 radishes, very thinly sliced
- ½ red onion, very thinly sliced
- 1 red bell pepper, diced (optional)
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh mint leaves, roughly torn
- 3 tablespoons pomegranate seeds (optional)
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon pomegranate molasses
- 1½ tablespoons ground sumac
- 1 clove garlic, finely grated
- ½ teaspoon dried mint
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Make the dressing first: Combine lemon juice, pomegranate molasses, grated garlic, sumac, dried mint, salt, and black pepper in a jar with a tight lid. Add olive oil, seal, and shake vigorously for 30 seconds.
- Fry the pita chips: Heat olive oil in a skillet over medium-high heat. Add pita pieces and za’atar, frying for 4–6 minutes until golden and crispy.
- Prepare the vegetables: Roughly chop romaine, cut tomatoes into wedges, dice cucumbers, slice radishes, soak red onion for 5 minutes, and chop parsley and mint.
- Assemble the salad: Place all vegetables and herbs in a large bowl, pour the dressing over, and toss gently. Add the pita chips and pomegranate seeds just before serving.
Notes
Fry pita chips fresh for the best crunch. Serve immediately after adding chips to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Frying
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg