Fatoush Salad
Cooking With Zahra recipe - Persian
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 small baby gem lettuce (roughly chopped)
- 1 bunch of lamb lettuce (roughly chopped)
- 3 green onions (thinly sliced)
- handful mint (thinly sliced)
- 1 bunch parsley (roughly chopped)
- 3 medium tomatoes (chopped into large cubes)
- 4 small cucumbers (cut into large cubes)
- 1 red capsicum (cut into large cubes)
- handful radishes (cut into quarters)
- 1 cup pita chips
- salt
- pepper
- 2 tsp. ground sumac
- 1 to 2 whole lemons (freshly squeezed)
- 2 tbsp pomegranate molasses
- 1 tsp garlic (finely minced)
- 2 tsp apple vinegar
- 1 tsp honey
- 3/4 cup olive oil
- pink salt
- fresh ground pepper
Instructions
- 1
Dressing: In a small mixing bowl, combine the ground sumac, freshly squeezed lemon juice, pomegranate molasses, minced garlic, apple vinegar, honey, and olive oil. Mix well until the ingredients are fully incorporated. Season with pink salt and freshly ground pepper according to taste.
- 2
Salad: In a large mixing bowl, combine the baby gem lettuces, lamb lettuce, green onions, mint, parsley, tomatoes, cucumbers, red capsicum, and radishes. Toss the salad gently to combine the ingredients.
- 3
Pour the prepared dressing over the salad and toss again to ensure all the ingredients are evenly coated. Season with salt and pepper to taste.
- 4
Just before serving, sprinkle the pita chips over the salad to add a crunchy texture and extra flavour.
- 5
Serve the salad as a refreshing and nutritious side dish or as a main course. The combination of fresh vegetables, herbs, and tangy dressing creates a delicious and vibrant salad.