Description
Easy Fattoush Salad – made with juicy tomatoes, radish, cucumber, homemade pita croutons and fresh herbs all tossed in a light vinaigrette for the perfect refreshing bite.
Ingredients
Scale
For the Sumac Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon sumac
- 1 teaspoon honey
- salt to taste
For the Pita Croutons
- 2 double-ply pita bread, cut into triangles
- 3 tablespoons olive oil
- salt
For the Salad
- 1/2 cup diced green pepper
- 2 green onion stalked, sliced
- 2 large on-the-vine tomato, diced
- 3 radishes, sliced
- 2 Persian cucumbers, sliced
- 1 small head of romaine, chopped
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh parsley, finely chopped
Instructions
Make the Dressing
- To a small bowl add lemon juice, red wine vinegar, garlic, sumac and honey. Whisk together.
- Slowly pour in olive oil, whisking the entire time until emulsified.
- Salt to taste. Set aside.
Make the Croutons
- Heat olive oil to medium-high heat in a large skillet. Once hot, but not smoking, add prepared pita bread triangles.
- Cook for 5-7 minutes, stirring frequently until the pita bread is nice and toasty brown.
- Remove from pan and season with salt.
Assemble the Salad
- To a large bowl, add romaine lettuce, tomato, cucumber, green onion, radish, green pepper, mint and parsley.
- Pour dressing over top and toss everything to coat with dressing.
- Add fried pita chips to the salad right before serving. Toss everything together and serve.
Notes
- Makes 6-8 servings.
- To Store: Toss one serving at a time if leftovers are likely. Refrigerate salad and dressing in separate airtight containers for up to 3 days. Keep cooled pita croutons in an airtight container at room temperature and toss salad just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3 g
- Sodium: 17 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 0 mg
