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Lebanese Fattoush Salad


Ingredients:

  • 1 large double-ply pita bread cut into triangles
  • 3 tablespoon Coroli Extra Virgin Olive Oil
  • Kosher salt to taste
  • Freshly cracked pepper to taste
  • 1 large head of romaine lettuce chopped
  • 1 large vine-ripe tomato diced
  • 2-3 Persian cucumbers quartered
  • 1/2 a large green pepper chopped
  • 5 radishes diced
  • 2 green onions/scallions chopped
  • 1/4 cup fresh chopped parsley
  • Dressing:
  • 3 tablespoon olive oil
  • 2 tablespoon lemon juice
  • 2 garlic cloves minced
  • 1 teaspoon sumac substitute grated lemon zest
  • 1 teaspoon pomegranate molasses substitute balsamic glaze
  • 1/2 teaspoon mint fresh or dried
  • 1/2 teaspoon kosher salt
  • Fresh cracked black pepper to taste

Directions:

  1. In a large skillet, heat 3 tablespoons of extra virgin olive oil on medium heat. Add the pita bread and season with kosher salt and freshly cracker peppers.
  2. Fry the pita for 5-7 minutes until the pieces are crispy and golden in colour. (Alternatively, bake the pita bread at 425F° for 5-10 minutes.) Set the fried bread aside.
  3. In a large bowl, add the salad dressing ingredients: olive oil, lemon juice, pomegranate molasses, minced garlic, sumac, kosher salt and fresh cracked black pepper. Whisk together until the dressing is emulsified and well blended.
  4. Add the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley to the large bowl of dressing and toss to combine.
  5. Add the fried pita bread to the salad immediately before serving and gently toss again.
  6. Serve chilled or at room temperature.

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