Fructose Free Classic Fattoush

Total time28 min

Prep time20 min

Cook time8 min

4.6

(3)

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Ingredients

4 servings

For the pita chips

2 large pita breads, torn into roughly 1-inch pieces
3 tbsp olive oil
¼ tsp salt

For the dressing

3 tbsp fresh lemon juice (from about 2 lemons)
1 tbsp pomegranate molasses
1 small garlic clove, minced
1 ½ tsp ground sumac
Ingredient note
Dried herbs and spices add only a trace of fructose at the small amounts used in cooking, so this is likely Low Fructose. If you prefer to always avoid ground sumac, please tap it and change its rating to Red.
½ tsp dried mint
¼ tsp salt
¼ tsp black pepper
¼ cup olive oil

For the salad

1 small head romaine lettuce, chopped into 1-inch pieces (about 4 cups)
2 medium ripe tomatoes, cut into ¾-inch chunks
1 medium english cucumber, halved lengthwise and sliced ¼-inch thick
5 radishes, thinly sliced
4 scallions, thinly sliced (green and light green parts only)
½ cup fresh flat-leaf parsley leaves, roughly chopped
¼ cup fresh mint leaves, roughly torn

For serving

½ tsp ground sumac, for finishing
Ingredient note
Dried herbs and spices add only a trace of fructose at the small amounts used in cooking, so this is likely Low Fructose. If you prefer to always avoid ground sumac, please tap it and change its rating to Red.

Instructions

1
Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the torn pita pieces and 1/4 tsp salt, spreading them in a single layer. Cook, tossing every 1–2 minutes, until the chips are deep golden and crisp throughout, about 6–8 minutes. Transfer to a plate and let cool.
2
In a small bowl, whisk together the lemon juice, pomegranate molasses, minced garlic, 1 1/2 tsp sumac, dried mint, 1/4 tsp salt, and black pepper until combined. Drizzle in the 1/4 cup olive oil while whisking steadily until the dressing is emulsified and slightly thickened.

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