Chopped Fattoush Salad with Pita Chips
A refreshing and colorful Middle Eastern salad featuring crisp vegetables, tangy dressing, and crunchy pita chips. Perfect as a side dish or light meal.
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.
Notes
Store leftover salad in an airtight container in the fridge for about 2 days, but keep pita chips separate to maintain their crunch. You can also adjust lemon juice and garlic to taste or add jalapeños for a spicy kick.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 4gFat: 10gSaturated Fat: 1.5gSodium: 300mgFiber: 5gSugar: 3g
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