Fattoush Salad
Fattoush Salad, drenched in a tangy, homemade dressing, is a warm weather favorite. It's perfect as a side dish for a falafel sandwich, but it’s also hearty enough to enjoy as a meal on its own.
Ingredients
- 2 8-inch whole wheat pitas torn into bite-sized pieces
- 3 tablespoon olive oil divided
- 2 teaspoons sumac divided
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 1 clove garlic minced
- 1 large head romaine lettuce coarsely chopped (approximately 6 cups)
- 1 pint cherry tomatoes cut half
- ½ cucumber quartered and chopped (approximately 1 cup)
- 2 radishes thinly sliced (approximately ½ cup)
- ½ red onion thinly sliced (approximately ½ cup)
- 1 cup parsley coarsely chopped
Instructions
- Line a baking sheet with parchment paper and preheat your oven to 350°.
- In a medium bowl, toss the pita pieces with 1 tablespoon of the olive oil, 1 teaspoon of the sumac, and the salt and pepper. Toss to coat.
- Spread the pita pieces on the lined baking sheet, and bake for 10 minutes, flipping them after 5 minutes. Keep an eye on them, as they can burn pretty quickly.
- While the pitas are cooking, whisk together the remaining olive oil and sumac with the lemon juice, white wine vinegar and garlic in a small bowl.
- In a large bowl, toss together the lettuce, tomato, cucumber, radishes, onion, and parsley. Add the dressing and tingly toss to combine. Top with the toasted pita pieces.