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Lebanese Tomato and Pita Salad (Fattoush)

New York Times
servings:Makes 6 to 8 servings
total time:
30 minutes

Ingredients

For the salad:
  • 1 pita bread
  • 1 large tomato, diced, seeds removed
  • 1/4 red onion, diced
  • 2 bell peppers, one red, one yellow, pith and seeds removed, cut into long strips
  • 1 cucumber, peeled and cut in rounds
  • 5 radishes, sliced
  • 2 whole scallions, chopped
  • 1 head of romaine lettuce, purslane or other wild greens
  • 1/4 cup coarsely chopped fresh mint
  • 1 to 3 teaspoons ground sumac, available in Middle Eastern markets
  • 1 teaspoon dried mint
For the dressing:
  • 2 cloves garlic, peeled and minced (about 2 teaspoons)
  • 1/3 cup extra virgin olive oil
  • Juice of 1/2 lemon
  • 4 teaspoons pomegranate syrup
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon ground pepper, or to taste

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nutrition information

per serving (6 servings)

  • 193.3 kcal Calories
  • 12.8 g Total Fat
  • 1.8 g Saturated Fat
  • 18.7 g Total Carbs
  • 5.0 g Dietary Fiber
  • 7.7 g Sugars
  • 3.5 g Protein
  • 446.7 mg Sodium
  • 68.5 mg Calcium
  • 41.1 mg Magnesium
  • 567.7 mg Potassium
  • 2.4 mg Iron
  • 0.7 mg Zinc
  • 10849.8 IU Vitamin A
  • 65.7 mg Vitamin C
  • 0.2 mg Thiamin (B1)
  • 0.1 mg Riboflavin (B2)
  • 1.3 mg Niacin (B3)
  • 0.3 mg Vitamin B6
  • 181.1 g Folic Acid (B9)
  • 2.7 mg Vitamin E
  • 137.5 g Vitamin K
  • 8.8 g Fatty Acids, Total Monounsaturated
  • 1.6 g Fatty Acids, Total Polyunsaturated

directions

See Full Recipe on New York Times »

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