Simple Fattoush Salad Recipe With Pomegranate Molasses

Name: Simple Fattoush Salad Recipe With Pomegranate Molasses
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 garlic clove, minced; ¼ cup lemon juice (from 2 lemons); 2 tablespoons pomegranate molasses; Scant cup olive oil; Salt and pepper, to taste; 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

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

Photo: Connor Bruce

By Abby Reisner/May 23, 2018 11:00 am EST

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 50 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

minutes

Cook Time

minutes

Servings

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

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.
Make the salad: Toast, grill or deep-fry the pieces of bread. Set aside to cool.
Place the Little Gem, arugula and purslane in a large bowl. Layer the parsley, mint, radishes, tomatoes, cucumbers, onions and pomegranate on top.
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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