Fattoush Salad
Sumac-dusted toasted pita, cucumbers, tomatoes, radishes, fresh parsley and mint are all musts for this crunchy fattoush salad with lemon vinaigrette.
Servings: 6
Ingredients
- For salad
- 3 pitas torn into 1-inch to 2-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon sumac plus more for dusting
- 1 head romaine about 1 pound roughly chopped
- 1 English cucumber thinly sliced into rounds
- 5 radishes thinly sliced into rounds
- 1/2 cup halved cherry tomatoes
- 2 scallions thinly sliced
- 1/4 cup roughly chopped parsley
- 1/4 cup torn mint leaves
- For vinaigrette
- Juice of 1 lemon
- 1 garlic clove minced
- 1/4 teaspoon sumac
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
Instructions
- Preheat the oven to 400 degrees F.
- Toss the pita with olive oil on a sheet pan and spread into a single layer. Sprinkle with sumac. Bake for 8-10 minutes until deep golden brown and toasted. Transfer the pita to a plate to cool.
- For the salad, combine the romaine, cucumbers, radishes, tomatoes, scallions, parsley and mint in a large bowl. Toss everything together.
- For the vinaigrette, stir together the lemon juice, garlic, sumac, salt and pepper in a small bowl. Whisk in the olive oil until fully combined.
- Drizzle the vinaigrette over the salad.
Nutrition
Calories: 195kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 544mg | Potassium: 195mg | Fiber: 2g | Sugar: 2g | Vitamin A: 461IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 1mg