This colorful summery Middle Eastern bread salad is infinitely adaptable to incorporate whatever ingredients you happen to have on hand, and makes a welcome addition to picnics and potlucks. The red cabbage, while not traditional, boosts nutritional values that are already near the top of the chart.
- 1 small head red cabbage, shredded
- 1 bunch salad greens or romaine lettuce, torn into pieces
- 4 Persian cucumbers, sliced crosswise (or 1 regular cucumber, peeled, seeded & chopped)
- 1 red and 1 yellow bell pepper, seeded & chopped
- 1 small bunch radishes, trimmed & sliced thin
- 2 or 3 ripe tomatoes, trimmed and coarsely chopped
- 1 medium red onion, sliced thin
- 1 handful of flat-leaf parsley, chopped
- 1 handful of mint, shredded
- 2 large whole-grain pita breads
- Juice & zest of 1 lemon
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, crushed
- 2 Tbs pomegranate molasses (or more or less to taste)
- 1 or 2Tbs ground sumac
- 1 Tbs dried mint
- Sea salt & freshly ground pepper, to taste
- Seeds of 1 pomegranate, for garnish (optional)
Make the dressing: Whisk together the lemon juice & zest, olive oil, and pomegranate molasses, then add garlic, sumac, dried mint, and salt & pepper to taste. Set aside.
Split pita breads horizontally into two thin circles and toast in 300° oven for about 10 minutes, or until bread is crisp and dry but only lightly browned. Break bread into bite-sized pieces and set aside.
In a large salad bowl, combine cabbage, greens, cucumbers, peppers, radishes, tomatoes, onion, mint, and parsley and toss until well-combined.
If taking fattoush to a party or picnic, transport its constituent elements (greens, dressing, and bread) in separate containers to avoid the sogginess factor. Just before serving, pour dressing over greens, sprinkle surface with bread pieces, and toss to combine. Sprinkle with pomegranate seeds, if desired.