Make Fattousch Salad with Za'atar Pita Chips

Not going to lie, Im trying to eat a little healthier these days. Im not sure how long it will last but for now Im making a bit of an effort to find delicious ways to go about my healthy-eating. First up is this salad. I believe one of you asked about zaatar, after my post for dukkah, so here it is!

This recipe calls for sprinkling zaatar on bits of pita and baking them until slightly crispy. Think of them almost like croutons. Youre more than welcome to make a double batch of this zaatar and keep it in a jar for sprinkling on all sorts of foods like eggs or an avocado or another salad. Its a great addition to flavor.

The salad is probably the most California variation of this salad in the entire world. Feel free to make it with romaine, which is typically how its made. I liked the kale because Im trying to eat darker greens, but its definitely not a requirement. The salad dressing is my favorite part. The pomegranate molasses works wonderfully with the tart ground sumac (not to be confused with its cousin, poison ivy (thus toxicodendron). Sumac is pretty common throughout Middle Eastern cooking; you should find it at most gourmet grocery stores or Middle Eastern markets. Its quickly become a pantry staple of mine. I reach for it whenever I want to add a bit of tartness to something.

Oh and if you add a chicken breast or other piece of protein to this salad, it instantly becomes enough to call dinner!

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.