Easy Fattoush Salad

This vibrant Levantine salad is pure joy in a bowl—crisp vegetables, herbaceous freshness, and a tangy pomegranate dressing all topped with shattered pita chips that stay gloriously crunchy. It's the kind of side that makes everything else on the plate taste better.

Ingredients:

• 1 large head romaine lettuce, chopped
• 2 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• ½ cup fresh mint leaves, torn
• ¼ cup fresh parsley, chopped
• ½ cup pomegranate arils
• 2 pita breads, toasted and broken into chips
• ¼ cup pomegranate juice
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Method:

1. Whisk together pomegranate juice, olive oil, lemon juice, garlic, salt, and pepper in a small bowl.
2. Toss lettuce, mixed greens, tomatoes, cucumber, bell pepper, mint, and parsley in a large bowl.
3. Pour dressing over vegetables and toss gently until coated.
4. Top with pomegranate arils and pita chips just before serving.

Full recipe at Minimalist Baker →

Chef's tip: Toast and chip your pita just before serving—this keeps them crispy and prevents them from turning soggy and stealing the show (well, not *stealing*, but you know what I mean).