Low Iodine Classic Fattoush

Total time28 min

Prep time20 min

Cook time8 min

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
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

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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