Fattoush Salad
This delicious vegan salad would easily become a favorite in your household, with all the veggies, tangy dressing and tasty pita.
Servings 8
Ingredients
- 7 Lebanese cucumbers halved lengthwise, sliced crosswise
- 5 red tomatoes diced or 2 cups cherry tomatoes, halved
- 4 radishes thinly sliced
- 1 small romaine lettuce chopped into bite size
- 1 small bunch of arugula roughly chopped
- 3 stalks green onions white and green parts, thing sliced
- 15 -20 mint leaves roughly chopped
- 2 small pita breads torn into bite-sized pieces
pita chips
- 2 tbsp olive oil
- 2 tsp sumac
- 1 tsp Aleppo pepper
dressing
- ¼ cup olive oil
- ¼ cup pomegranate molasses
- ¼ cup lemon juice
- ½ tsp salt
- 1 tsp sumac
Instructions
For the pita chips
- Preheat the air fryer to 200°C/ 400°F.
- Mix olive oil with sumac and Aleppo pepper. Toss the pita bread with the olive oil mix.
- Place the pita in the basket of the air fryer.
- Cook for 8 to 10 minutes or until crisp and golden.
- In a large mixing bowl, add the chopped lettuce, cucumber, tomatoes, green onions, arugula, radish, mint and half of the pita chips.
- To make the dressing whisk all ingredients under dressing in a bowl.
- Dress the salad and toss. Top with the rest of the pita chips and serve immediately.
Notes
For toasting in the oven, spread the seasoned pita on a large baking tray and cook in a preheated oven at 200°C/ 400°F for 10 – 12 minutes. I use tomatoes or cherry tomatoes alternatively depending on what I have on hand.