Stone Fruit Summer Fattoush
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- 1 store bought pita pocket (ripped into pieces)
- 1 tablespoon olive oil
- 1 teaspoon ground sumac
- 2 heads baby lettuce or butter lettuce
- 4 green onions (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 4 persian cucumbers (sliced)
- 1-2 peaches (sliced)
- 1-2 nectarines (sliced)
- 1-2 plums (sliced)
- 1/4 cup fresh mint leaves
- 1/4 cup fresh parsley
- 4 teaspoons ground sumac (soaked in 4 teaspoons warm water for 15 minutes)
- 3 tablespoons fresh lemon juice
- 2 tablespoons pomegranate molasses
- 2 small cloves garlic (minced)
- 2 teaspoons red wine vinegar
- 3/4 cup extra-virgin olive oil
- kosher salt to taste
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 350 degrees.
Step 2
Toss the ripped pita with the olive oil and sumac and scatter in an even layer on a small baking sheet. Place into the oven and toast for 10-15 minutes until the pita is crisp. Remove from the oven and set aside.
Step 3
In a large bowl toss together the lettuce, green onions, tomatoes, cucumber, mint, and parsley.
Step 4
In another smaller bowl, add the soaked sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil. Whisk to combine and season with salt as needed.
Step 5
Combine the dressing with the salad and gently toss until lightly dressed. Sprinkle the top of the salad with the toasted pita and serve immediately.
Step 6
Save recipe for the next time?
