With fireworks of juicy, crunchy, herby, tart, and sweet, Reem Assil's simple, California-style take on fattoush salad is the meal you'll want to eat all summer. And here's the kicker: Thanks to a few-ingredient pantry dressing, it can be the salad of fall, winter, and spring, too. The medley of vegetables is what makes this fattoush so special! GET THE RECIPE ►► https://f52.co/3oS9388

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Arabiyya: Recipes from the Life of an Arab in Diaspora [A Cookbook]: https://amzn.to/3cMjaIG
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PREP TIME: 20 minutes
SERVES: 4 to 6

INGREDIENTS

Dressing
1 garlic clove, crushed
2 tablespoons lemon juice (about 1 lemon)
1 tablespoon pomegranate molasses
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Salad
3 cups store-bought pita chips or 2-inch pieces of pita bread, fried
2 cups halved cherry tomatoes
1 Persian cucumber, halved lengthwise and cut into ⅛-inch crescents (about 1 cup)
4 radishes, sliced into thin rounds
1/4 red onion, halved stem to root and thinly sliced into crescents (about 1 cup)
2 cups Little Gem lettuce or chopped Romaine
2 cups loosely packed arugula
Leaves from 2 sprigs of parsley
Leaves from 2 sprigs of mint
1 tablespoon sumac

Recipe from Arabiyya: Recipes from the Life of an Arab in Diaspora (Ten Speed Press, April 2022).

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