Ramadan Fattoush
A refreshing Syrian-style salad of leafy greens, herbs, radish, and tomato, with a tangy pomegranate molasses dressing.
A bright Syrian-style salad with crisp greens, herbs, radish, tomato, and a tangy dressing built around pomegranate molasses.
Like a chopped salad with a sharp, fruity dressing.
Keep the vegetables crisp and add the dressing just before serving. The flavor should be fresh, herbal, and pleasantly sour.
Ingredients
- Lettuce
- Tomatoes
- Purslane
- Fresh thyme
- Green onions
- Radishes
- Pomegranate molasses
- Olives
- Dried mint
- Salt
- Garlic
- Pomegranate
- Apple cider vinegar
- Olive oil
- Cucumber
- White vinegar
- Bread
- Oil for frying
Instructions
- Wash the lettuce, tomatoes, purslane, fresh thyme, green onions, radishes, and pomegranate thoroughly in a bowl or under running water.
- Cut the lettuce, tomatoes, purslane, fresh thyme, green onions, and radishes into large pieces in the serving bowl.
- Strip the fresh thyme into the serving bowl, leaving the leaves whole without chopping them further.
- Chop or slice the green onions into the serving bowl if fresh green onions are not available.
- Grate the radishes or cut them thinly into the serving bowl.
- Mince the garlic in a small bowl to prepare the dressing.
- Add the salt, dried mint, apple cider vinegar, pomegranate molasses, and olive oil to the bowl with the garlic.
- Mix the dressing in the small bowl until combined.
- Heat the oil in a frying pan over the heat.
- Place the bread in the frying pan with the hot oil until it turns golden, then remove it from the pan and let it drain.
- Transfer the vegetables to a large bowl and toss them in the large bowl.
- Add the olives to the large bowl and toss the ingredients.
- Place the toasted bread over the fattoush in the large bowl.
- Pour the dressing over the large bowl at the end and toss with a fork.
- Sprinkle the pomegranate and pomegranate molasses over the fattoush in the large bowl for garnish.