Name: The Shortcut 10-Minute Pita Salad I’ve Been Making for Years
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 3 tablespoons pomegranate juice, plus more as needed; 2 teaspoons honey; 1/2 teaspoon Dijon mustard; 1 teaspoon sumac, plus extra for serving; 1 teaspoon salt; 3 tablespoons olive oil; 4 small red radishes, thinly sliced; 1 cup (4 ounces) sugar snap peas, strings removed and cut in half crosswise; 1 Persian cucumber, thinly sliced; 1 cup (6 ounces) cherry tomatoes, cut in half; 1/2 cup loosely packed fresh parsley, roughly chopped; 1/2 cup loosely packed fresh mint, torn; 6 cups roughly chopped crisp green lettuce (from 1 small head); 1 cup pita chips, broken into bite-sized pieces

The Shortcut 10-Minute Pita Salad I’ve Been Making for Years

This fattoush recipe uses a pomegranate juice–spiked dressing and store-bought pita chips for an anytime-worthy salad.

10 min total 10 min prep 6 272 cal

Instructions

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1 In a large bowl, whisk together 3 tablespoons of the pomegranate juice, the honey, mustard, sumac, and salt. Continue whisking while slowly drizzling in the olive oil until thoroughly combined. Taste and add more pomegranate juice to reach your desired consistency and flavor balance.
2 Add the radishes, snap peas, cucumbers, tomatoes, parsley, mint, lettuce, and pita chips to the dressing and toss to combine. Season to taste with salt and sprinkle with additional sumac. Serve immediately. This salad is best enjoyed the day it was prepared. Leftovers can be refrigerated in an airtight container for up to 1 day, though the pita chips will become soggy. Love the recipe? Leave us stars and a comment below!