Why Make This Recipe
Chopped fattoush salad with pita chips is a refreshing and colorful dish that brings a taste of the Middle East to your table. It combines crisp vegetables with a tangy dressing and crunchy pita chips, making it a perfect side dish or light meal. This salad is not only delicious but also packed with nutrients, making it a healthy choice for any meal.
How to Make Chopped Fattoush Salad with Pita Chips
Ingredients
- 1 large head romaine lettuce, finely chopped
- 2 cups finely chopped red cabbage
- 2 large vine-ripe tomatoes, diced
- 3 Persian cucumbers, finely chopped
- 1 green pepper, finely chopped
- 5 radishes, diced
- 2 green onions, chopped
- 1/4 cup fresh chopped parsley
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves, pressed
- 1 teaspoon sumac
- 1 teaspoon pomegranate molasses
- 1/2 teaspoon dried mint
- 1/2 teaspoon salt
- Freshly cracked black pepper to taste
- 2 large double ply pita bread, cut into triangles
- 1/4 cup olive oil
- 2 teaspoons sumac
Directions
- In a large bowl, combine the romaine lettuce, red cabbage, tomatoes, cucumbers, green pepper, radishes, green onions, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt, and black pepper.
- Pour the dressing over the salad and toss to combine.
- For the fried pita bread, heat the olive oil in a pan over medium heat. Fry the pita triangles until golden brown and crispy, then sprinkle with sumac.
- Serve the salad with pita chips on the side for dipping.
How to Serve Chopped Fattoush Salad with Pita Chips
Serve the chopped fattoush salad in a large bowl with the crispy pita chips on the side. This makes it easy for everyone to enjoy the salad with the crunch of the chips. You can also add extra lemon wedges for those who enjoy a zesty kick.
How to Store Chopped Fattoush Salad with Pita Chips
If you have leftover salad, store it in an airtight container in the fridge. It will keep for about 2 days. However, store the pita chips separately to keep them crunchy. Once mixed with the salad, they may get soggy.
Tips to Make Chopped Fattoush Salad with Pita Chips
- Use fresh, crisp vegetables for the best flavor and texture.
- Adjust the amount of lemon juice and garlic to suit your taste.
- For a spicy kick, add chopped jalapeños or a dash of hot sauce to the dressing.
Variation
You can add other ingredients like olives, radicchio, or even grilled chicken for a heartier dish. Feel free to swap the types of lettuce based on your preference.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just keep the dressing and pita chips separate until ready to serve.
2. What can I use if I don’t have sumac?
If you don’t have sumac, you can substitute with lemon zest or a little extra lemon juice for a similar tangy flavor.
3. Is this salad vegan?
Yes, this chopped fattoush salad with pita chips is completely vegan and can be enjoyed by anyone following a plant-based diet.
Chopped Fattoush Salad with Pita Chips
Ingredients
Salad Ingredients
- 1 large head romaine lettuce, finely chopped Use fresh and crisp for best flavor.
- 2 cups finely chopped red cabbage
- 2 large vine-ripe tomatoes, diced
- 3 each Persian cucumbers, finely chopped
- 1 each green pepper, finely chopped
- 5 each radishes, diced
- 2 each green onions, chopped
- 1/4 cup fresh chopped parsley
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, pressed
- 1 teaspoon sumac
- 1 teaspoon pomegranate molasses
- 1/2 teaspoon dried mint
- 1/2 teaspoon salt
- to taste freshly cracked black pepper
Pita Chips
- 2 large double ply pita bread, cut into triangles
- 1/4 cup olive oil For frying.
- 2 teaspoons sumac For sprinkling.
Instructions
Preparation
- In a large bowl, combine the romaine lettuce, red cabbage, tomatoes, cucumbers, green pepper, radishes, green onions, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt, and black pepper.
- Pour the dressing over the salad and toss to combine.
Cooking Pita Chips
- Heat the olive oil in a pan over medium heat.
- Fry the pita triangles until golden brown and crispy, then sprinkle with sumac.
Serving
- Serve the salad in a large bowl with the crispy pita chips on the side for dipping.
- Optionally, add extra lemon wedges for a zesty kick.