Fattoush salad fills your plate with mostly plants. We removed the oil, so it's incredibly healthy, but won't leave you feeling deprived in the least. The dressing is citrus forward, tangy, and tastes incredible especially on the flatbread pieces.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Main Course, Salad, Sides
Cuisine: Mediterranean, Middle Eastern
Keyword: cucumber, garlic, green onion, lemon, lettuce, mint, parsley, pea greens, pomegranate molasses, purslane, sumac, sunflower greens, tomatoes, vinegar
Soak the ground sumac in 2 teaspoons of warm water for about 10 minutes, or while you are preparing the rest of the salad.
After soaked, combine sumac with the rest of the dressing ingredients and whisk thoroughly until everything is combined. Add additional ingredients to taste.
Note I have removed the oil typically used in this recipe, which tones down the tart taste, so if the dressing is too acidic you may want to adjust the amount of sweetener to taste. You can use stevia or a fruit-based sweetener if you are avoiding syrups. This is completely according to your preferred taste (I prefer it a little bit more on the tart side).
SALAD
Toast the pita bread or flatbread in oven or toaster oven. It should be completely toasted (not soft at all) so the pieces do not go soggy in your salad.
Add pieces to bowl, and drizzle with some of the salad dressing. Toss to coat.
Add the rest of the salad ingredients to the bowl, drizzling with the rest of the salad dressing and tossing to coat and pix with pita pieces.
Sprinkle with ground sumac.
Serve on plates or in bowls and enjoy!
Notes
This salad serves 2 as a meal, or 4 as a side salad.