Discover the vibrant flavors of this traditional Palestinian salad, featuring crispy bread, fresh vegetables, and a zesty dressing. Best served fresh but can be stored in the refrigerator for up to 2 days. Keep the dressing separate until serving to maintain crispness.
Begin by preheating your oven to 375°F (190°C). Arrange the pita bread triangles on a baking sheet and brush lightly with olive oil. Bake for about 8-10 minutes or until golden brown and crispy. Remove from the oven and let cool.
In a large mixing bowl, combine the mixed greens, parsley, mint, tomatoes, cucumber, radish, and green bell pepper. Toss gently to combine.
In a separate bowl, whisk together the olive oil, lemon juice, pomegranate molasses, minced garlic, salt, and black pepper until well combined.
Drizzle the dressing over the salad mixture just before serving and toss gently to coat. Add the crispy pita chips on top and serve immediately for the best texture.
Best served fresh but can be stored in the refrigerator for up to 2 days. Keep the dressing separate until serving to maintain crispness.
0 servings
1 cup
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.