📖 Instructions

1. First things first, let's prep those veggies! Wash and thoroughly dry your romaine lettuce, cucumber, and tomatoes. Then, finely chop the tomatoes, thinly slice the cucumbers, and roughly tear the lettuce into bite-sized pieces. Set all aside.
2. Now for the crunch! If your bread isn't already stale, you can pop it in a low oven (around 300F) for 10-15 mins to dry it out a bit. Once cooled, chop the bread into roughly 1 inch cubes. In a bowl, toss it with 2 tablespoons of olive oil and a good pinch of salt. Spread it onto a baking sheet and bake at 375 for about 10-12 minutes, watching closely to make sure it doesn't burn, until golden brown and crispy. Set aside to cool.
3. Next, let’s make the dressing. In a small bowl, whisk together the lemon juice, olive oil, pomegranate molasses, sumac, salt, and pepper. Taste and adjust seasonings as needed. This is your chance to get creative! A little extra lemon or a dash of cayenne can really make this your own.
4. Now for the assembly! In a large bowl, combine the lettuce, tomatoes, cucumbers, crispy bread, and mint. Gently toss to combine.
5. Finally, just before serving, pour the dressing over the salad and gently toss again. Add those gorgeous pomegranate seeds for that extra pop of color and flavor. And there you have it – your beautiful, vibrant, and unbelievably delicious Fattoush with a twist!