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Prep time
15 minutes
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Serves
4
Author Notes
Without a doubt, this bright, tart, crunchy salad is one of our most popular dishes; it goes with everything. The original chopped salad, it comes from a class of dishes known in the Middle East as “fattat,” built using scraps of old pita bread. It’s said to have originated with farmers in the fields in Lebanon who would fry bits of leftover bread in olive oil to mix together with whatever vegetables they had on hand. While many recipes for fattoush will call for lettuce, like romaine, we prefer loading up on fresh parsley and mint. Rip off the leaves from a bunch with your hands and toss over the vegetables. If you have leftover pita bread, this is a great way to revive it with a quick fry in olive oil. But store-bought pita chips work just as well.
Text © From Zaytinya by José Andrés. Copyright © 2024 by José Andrés Media. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers —Food52
Ingredients
- For the vinaigrette
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1 1/2 tablespoons
pomegranate molasses
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1 tablespoon
red wine vinegar
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1 teaspoon
fresh lemon juice
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1 teaspoon
sumac
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1/4 cup
extra-virgin olive oil
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Kosher salt
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Freshly ground black pepper
- For the salad
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12
cherry tomatoes, halved
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1
seedless (English) cucumber, peeled and diced
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1
green bell pepper, cored, seeded, and diced
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3
radishes, trimmed and thinly sliced
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1/2
medium red onion, diced
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1/2
bunch fresh flat-leaf parsley, leaves only, torn (about 1/3 cup)
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1/2
bunch mint, leaves only, torn (about 1/3 cup)
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1 cup
broken pita chips
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2 tablespoons
fresh pomegranate seeds
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1 teaspoon
sumac
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Kosher salt
Directions
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Whisk the pomegranate molasses, vinegar, lemon juice, and sumac in a small bowl. Stream in the olive oil, whisking until emulsified. Season to
taste with salt and pepper. You’ll have about ⅓ cup vinaigrette.
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Put the tomatoes, cucumber, peppers, radishes, onions, parsley, and mint in a large mixing bowl, then toss with enough of the vinaigrette to coat the vegetables and herbs. Stir in the pita chips and top with the pomegranate seeds and sumac. Season to taste with salt and
serve. Refrigerate any leftover vinaigrette for up to a week.
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