Quick & Easy
Salatet Fattoush California Fattoush Salad from Reem Assil
With fireworks of juicy, crunchy, herby, tart, and sweet, Reem Assil's simple, California-style take on fattoush salad is the meal you'll want to eat all summer. And here's the kicker: Thanks to a few-ingredient pantry dressing, it can be the salad of fall, winter, and spring, too.
Ingredients:
- 1 garlic clove, crushed
- 2 tablespoons tablespoons lemon juice (about 1 lemon)
- 1 tablespoon pomegranate molasses
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 3 cups store-bought pita chips or 2-inch pieces of pita bread, fried
- 2 cups halved cherry tomatoes
- 1 persian cucumber, halved lengthwise and cut into ⅛-inch crescents (about 1 cup)
- 4 radishes, sliced into thin rounds
- 1/4 red onion, halved stem to root and thinly sliced into crescents (about 1 cup)
- 2 cups little gem lettuce or chopped romaine
- 2 cups loosely packed arugula
- leaves from 2 sprigs of parsley
- leaves from 2 sprigs of mint
- 1 tablespoon sumac
Directions:
- To make the dressing: Combine all of the ingredients in a blender or a bowl and mix or whisk to incorporate. Make sure to whisk well again before using, since the oil will separate.
- To assemble the salad: In a medium bowl, toss half the chips with the tomatoes, cucumber, radishes, onion, Little Gem, and 1/4 cup of the dressing.
- Lay the arugula on a serving platter and cover evenly with the dressed veggies and chips. Tuck the remaining half of the pita chips into the salad to fill in any gaps. Drizzle the remaining dressing over the salad. Sprinkle the parsley and mint over the dish and top with the sumac.