Fattoush Salad is Lebanon's peasant salad. A rich and complex array of flavors emanate from the loads of veggies and the tartness of its dressing in this recipe.
Use fresh, organic veggies if possible. Rinse all veggies thoroughly with cold water or veggie wash they set aside to dry.
Open up and separate the 2 sides of pita bread, cut them into 1x1 inch squares, sprinkle a bit of sumac and olive oil on them, and toast them in the oven for 2-4 minutes or until they are light brown and crunchy.
Chop the tomatoes into small chunks of 1 inch.
Chop the Persian cucumbers into disks of 1/4 to 1/3 of an inch thick. If Persian cucumbers are not available, use English or regular cucumbers and chop into smaller pieces since they have a larger diameter naturally.
Chop onions into small disks of about 1/3 inch long.
Remove stems and chop leaves of mint and parsley. You don't want the pieces to be too tiny or too large.
Red Radish: chop into thin disks.
Green Pepper: Chop into small pieces of 1/3 inch.
Lettuce: chop into pieces of 1-2 inches.
Garlic: crush garlic with a dash of salt, put aside.
Mixing the Fattoush Salad
Immediately before serving, mix all of the veggies in a salad bowl along with the crushed garlic, pomegranate molasses, freshly squeezed lemon juice, olive oil, sumac and salt and mix well.
Add the toasted bread and give it a quick gentle mix.