Fattoush Salad
Portions| 8
Prep Time|15 Minutes
Cooking Time|20-25 Minutes
Ingredients
- 2 cups romaine, chopped
- 2 cups cherry tomatoes, halved
- 4 radishes, thinly sliced
- 1 large cucumber, diced
- 1 yellow bell pepper, diced
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh cilantro, chopped
- 2 whole wheat pita breads
- 1 tablespoon olive oil
- Salt and pepper to taste
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon ground sumac
- Salt and pepper to taste
Cooking directions
- Preheat the oven to 375°F (190°C).
- Cut the pita breads into small triangles or bite-sized pieces.
- Toss the pita pieces with 1 tablespoon of olive oil, salt, and pepper.
- Spread them out in a single layer on a baking sheet.
- Bake for 8-10 minutes or until golden brown and crispy. Set aside to cool.
- In a large salad bowl, combine the mixed greens, cherry tomatoes, radishes, cucumber, red bell pepper, red onion, parsley, mint, and cilantro.
- In a small bowl or jar, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, ground sumac, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
- Just before serving, add the crispy pita chips to the salad and toss lightly to combine.
