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Get inspired by real stories of transformation and cook a delicious, healthy dish.

This episode features Fattoush, a refreshing Middle Eastern salad made with crisp vegetables, herbs, and toasted pita. Bursting with flavor, this vegan classic offers a perfect balance of crunch, acidity, and freshness.

Recipe: Fresh Fattoush Salad

Servings per recipe: 4
Prep time: 20 minutes

Ingredients

  • 1 Large Head of Romaine Lettuce
  • 2 Large Vine Ripe Tomatoes
  • 2-3 Persian Cucumbers
  • 5 Radishes
  • 2 Green Onions
  • 1 Cup of Fresh Mint Leaves
  • 1/3 Cup of Fresh Parsley Leaves

Dressing:

  • 1/2 Cup of Extra Virgin Olive Oil
  • 1/4 Cup of Lemon Juice
  • 4 tsp of Pomegranate Molasses
  • 2 Cloves of Garlic, minced
  • 2 tsp of Sumac
  • 1/2 tsp of Dried Mint
  • 1/2 tsp of Sea Salt
  • 1 tsp of Honey

Fried Pita Bread:

  • 2 Pita Breads, cut into 1-inch pieces
  • 3 Tbsp of Olive Oil

Directions

Fry the pita bread pieces in the olive oil over medium-high heat, tossing occasionally, until golden browned and crispy.

Transfer the pieces to a paper towel lined plate and set it aside to cool.

Chop the lettuce into 1-inch pieces. Rough chop the parsley and mint. Dice the cucumber, tomatoes and bell peppers. Slice the radish into thin rounds.

Make the dressing by whisking together the olive oil, lemon juice, molasses, honey garlic, sumac, salt and dried mint until molasses and honey are dissolved. Adjust seasonings to taste.

Assemble the salad by combining the chopped vegetables with the dressing in a large bowl and tossing to combine. Add the pita chips and toss again. Serve immediately and enjoy!

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