Every Lebanese meal I have enjoyed has included a version of Fatoush. A great side to a spicy entrée, this salad is quick to assemble. The distinct flavors of Fatoush are achieved by two must have ingredients, sumac and pomegranate molasses. Both can be found in international groceries or ordered on line at Amazon. Using a bit of red wine vinegar seems to soften the citrus bite of the lemon juice. The dressing can be stored in the refrigerator for several weeks. Purslane leaves provide a bit of a bitter slant but can easily be replaced with sorrel or simply add additional romaine lettuce.
Pomegranate Dressing
2 t ground sumac
2 t warm water
2 T fresh lemon juice
1 ½ T pomegranate molasses
1 garlic cloves, minced
1 t red wine vinegar
1/2 T fresh mint, chopped fine
1/3 c extra virgin olive oil
¼-½ t kosher salt
Salad
2 8” pita breads
2 ½ T extra virgin olive oil
¼ t kosher salt
2 medium tomatoes, diced
1/2 English cucumber or several small pickling cucumbers
1 green onion, sliced thin
1/2 head romaine lettuce heart
1 c flat leaf parsley, roughly chopped
1 c purslane, leaves or sorrel or additional romaine lettuce
½ c fresh mint, roughly chopped