Brilliantly versatile and always refreshing, this classic Lebanese salad works great as a side or light lunch!
A staple across the region, this classic and crunchy Lebanese salad is one of our all-time faves. Citrusy, fresh and tangy, it can be made year-round and works just as well as a light lunch as it does as a side.
- 2 pita bread
- 1 romaine lettuce, chopped
- 1 cup purslane leaves, stems removed
- 3 cucumbers, sliced
- 3 tomatoes, diced
- 4 radishes, sliced
- 1 bell pepper, diced
- 3 spring onions, thinly sliced
- 1 cup fresh mint, chopped
- 1 cup flat-leaf parsley, chopped
For the Dressing
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 2 tbsp pomegranate molasses
- 1 garlic clove, grated or minced
- 2 tsp sumac
- 1 tsp dried mint
- Salt, to taste
- Chop the pita bread into 1-inch squares and fry in olive oil until golden brown and crunchy. Set aside to cool.
- Chop all the vegetables and herbs for the salad and place them in a large bowl.
- In a small bowl, combine the olive oil, lemon juice, pomegranate molasses, garlic, sumac, dried mint, and salt. Mix thoroughly and set aside.
- About 10 minutes before serving, toss the salad with the dressing until fully coated.
- Just before serving, add the pita chips.
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