Fattoush Salad
**For the Veggies:**
- 1 large romaine lettuce head (thinly chopped)
- 1 cup diced cucumbers
- 2 roma tomatoes (chopped)
- 1/4 cup chopped parsley
- 1/2 cup sliced black olives (optional)
- 1/4 cup sliced pepperoncinis (optional)
**For the Dressing:**
- 1/4 cup olive oil
- 1 to 2 tablespoons pomegranate molasses
- 2 tablespoons lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon sumac (add more to taste)
- 1 teaspoon dried mint
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1/8 teaspoon allspice
**Other:**
- 2 pitas (torn into pieces)
- Vegetable oil for frying
**Make the Dressing:**
- Combine all dressing ingredients (olive oil, pomegranate molasses, lemon juice, garlic, sumac, dried mint, black pepper, salt, allspice) in a jar. Shake until well mixed and set aside.
**Fry the Pita:**
- Heat vegetable oil in a pan over medium heat for shallow frying.
- Once hot, add the chopped pita and stir occasionally until golden brown. Remove from oil and drain excess oil on paper towels. Optionally, season with salt and black pepper.
**Toss the Salad:**
- In a large salad bowl, combine romaine, cucumbers, tomatoes, parsley, and any additional veggies you prefer.
- Drizzle the dressing over the salad and toss until evenly coated. Adjust seasoning to taste.
- Just before serving, add the crispy pita chips and enjoy the freshness!
For an extra tangy kick, add a splash of distilled white vinegar, although it’s entirely optional.
