Fattoush Salad
 

Fattoush Salad

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This is no boring green salad. The flavors are refreshing and new, blending generous amounts of fresh herbs, dried spices, and citrus.

SERVING SIZE

2

INGREDIENTS

3 pieces of pita bread

2 tbsp olive oil

1 tbsp sumac

3-4 heads little gem lettuce, core removed & rough chopped

2 persian cucumbers, chopped (half moons)

1/2 cup heirloom cherry tomatoes, halved

2-3 radishes, halved and sliced (half moon)

2 sprigs fresh tarragon, stems removed

2 sprigs fresh basil, stems removed and sliced (chiffonade)

1 sprig fresh dill, stems removed

2 sprigs fresh mint, stems removed and chopped

SHARED FROM

Mezze »
 

INSTRUCTIONS

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Using your hands, tear the pita into chip-sized pieces. In a medium-sized mixing bowl, combine the pita, olive oil and sumac. Toss to coat chips evenly.

Spread chips onto a baking sheet in one layer. Broil until golden brown and crisp. You may need to rotate the sheet halfway through to ensure an even bake all around. Carefully remove the pita chips from the baking sheet and place on paper towels to drain.

In a mixing bowl add all of the salad ingredients and whisk well to combine. Adjust seasoning as needed.

Transfer chips to a large bowl. Add all remaining salad ingredients. Add dressing and toss to coat evenly. Plate & enjoy!

  PRINT VERSION

vegetable plate

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