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Lebanese Tomato and Pita Salad (Fattoush)

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

Save this recipe 10
Save this recipe 10
servings:
Makes 6 to 8 servings
Time:
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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Directions

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