Ingredients with Measurements:
- 2 cups chopped romaine lettuce
- 1 cup chopped parsley
- 1 cup chopped mint leaves
- 1 cup chopped green onions
- 1 cup chopped radishes
- 1 cup chopped tomatoes
- 1 cup chopped cucumbers
- 1/2 cup chopped red onion
- 1/2 cup chopped bell pepper
- 1/2 cup chopped fresh dill
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- 1/2 cup toasted pita chips
Dressing:
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 tablespoon sumac
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped romaine lettuce, parsley, mint leaves, green onions, radishes, tomatoes, cucumbers, red onion, bell pepper, and fresh dill.
2. In a separate bowl, whisk together the fresh lemon juice, extra-virgin olive oil, sumac, salt, and black pepper to make the dressing.
3. Pour the dressing over the salad and toss to coat evenly.
4. Top the salad with pomegranate seeds, crumbled feta cheese, and toasted pita chips.
5. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- Serve at room temperature.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 220
- Fat: 16g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 5g
Substitutions for ingredients:
- If you can't find sumac, you can substitute with lemon zest.
- You can substitute the feta cheese with goat cheese or queso fresco.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Swap out the pomegranate seeds for dried cranberries or raisins.
- Use different types of lettuce or greens, such as arugula or spinach.
Tips and tricks:
- To make the pita chips, simply cut pita bread into small triangles and bake in the oven at 350°F for 10-12 minutes, or until crispy.
- Make sure to chop all the vegetables into bite-sized pieces for easy eating.
- You can make the dressing ahead of time and store it in the fridge until ready to use.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on a platter for a beautiful presentation.
- Garnish with extra herbs or pomegranate seeds for a pop of color.
Garnishes:
- Extra herbs, such as mint or parsley
- Pomegranate seeds
- Crumbled feta cheese
Pairings:
- This salad pairs well with grilled meats or fish.
- Serve with a side of hummus and pita bread for a complete meal.
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Baba ganoush
Troubleshooting advice:
- If the salad seems too dry, add more dressing as needed.
- If the salad seems too wet, remove any excess liquid with a slotted spoon.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store any leftover salad in the fridge and discard after 2 days.
Food history:
- Fattoush is a Middle Eastern salad that originated in Lebanon and is typically made with a variety of fresh vegetables and herbs.
Flavor profiles:
- This salad is fresh and tangy, with a slight crunch from the pita chips and a salty kick from the feta cheese.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch or dinner.
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Region: Lebanese