It was a gorgeous Southern California day so Benjamin and I sat out on the patio for lunch and enjoyed this delicious fattoush salad inspired by my friend Mirey of High on Wholesome (check out her feed for the most vibrant, beautiful dishes!) There are different variations of this salad but I used what I had on hand. I chopped up a head of romaine lettuce, red onion, red bell pepper, persian cucumber, fresh dill and mint leaves. If you have purslane, it makes a nice addition. Then I tossed toasted pita squares with olive oil, salt and paprika. In a small bowl, I whisked together olive oil, apple cider vinegar, lemon juice, pomegranate molasses (homemade from Mirey’s parents pomegranate tree in Lebanon – but you can use store bought, make your own by simply reducing pomegranate juice into a thickened syrup or simply use pomegranate juice and a bit of honey), and salt & pepper. I tossed everything together in a large bowl and topped with some crumbled feta and a pinch of sumac. So good!
Food + Recipes