Fattoush with Pomegranate Vinaigrette

For those who know that the best kinds of salads are the ones with bread in them

You might know Oakland chef Reem Assil from her Arabic bakery, Reem's California. Or you might know her as a James Beard Award semifinalist. Either way, her new restaurant, Dyafa, is the name on everyone's lips—it's a place where you instantly feel at home (hence the name, which means "hospitality" in Arabic) and, of course, are well fed.

Here, fattoush salad pops with a zingy pomegranate vinaigrette and crunchy pita squares for a salad even non-vegetable lovers will love.

Use leftover pita to make homemade pita chips to serve as a side and find more salad recipes here.

Recipe adapted from Reem Assil, Dyafa, Oakland CA

Fattoush Salad
5 from 48 ratings
Get the recipe from new Oakland restaurant Dyafa for fattoush, an herby salad made with pita chips, radishes, mixed lettuces and a pomegranate vinaigrette.
Prep Time
15
minutes
Cook Time
5
minutes
Servings
4
to 6 servings
Total time: 20 minutes
Ingredients
  • For the Pomegranate Vinaigrette
  • 1 garlic clove, minced
  • ¼ cup lemon juice (from 2 lemons)
  • 2 tablespoons pomegranate molasses
  • Scant cup olive oil
  • Salt and pepper, to taste
  • For the Salad
  • 4 pieces Arabic bread (pita), cut into squares
  • 2 bunches Little Gem lettuce, chopped
  • 1 bunch arugula
  • 1 bunch purslane, leaves only (if available)
  • 1 bunch flat-leaf parsley, roughly chopped
  • 1 bunch mint, roughly chopped
  • 5 radishes, thinly sliced
  • 2 cups cherry tomatoes
  • 3 Persian cucumbers, sliced thinly into half circles
  • 1 small red onion, sliced thinly
  • 1 pomegranate, seeded (if available)
  • Pomegranate vinaigrette, to taste
  • 1 to 2 tablespoons sumac
Directions
  1. Make the dressing: Combine all the dressing ingredients in a blender and mix until incorporated. Taste and adjust seasoning with salt and black pepper. Set aside.
  2. Make the salad: Toast, grill or deep-fry the pieces of bread. Set aside to cool.
  3. Place the Little Gem, arugula and purslane in a large bowl. Layer the parsley, mint, radishes, tomatoes, cucumbers, onions and pomegranate on top.
  4. Toss the salad with the pomegranate vinaigrette and pita chips. Sprinkle with sumac and serve.
Nutrition
Calories per Serving 483
Total Fat 38.1 g
Saturated Fat 5.3 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 34.4 g
Dietary Fiber 6.3 g
Total Sugars 17.4 g
Sodium 793.6 mg
Protein 6.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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