This fattoush salad is packed with the tangy flavor of sumac, lemon and mint. Crunchy pieces of toasted pita bread nicely complement the fresh greens and tomatoes.
While there is no protein in this salad, the pita makes it filling enough to serve as a meal. This salad is so good, you’ll want to make it often. Luckily, it is really easy to make.
Ingredients
You need the following ingredients to make this fattoush salad.
Salad Ingredients
- 2 medium pita bread rounds
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 2 teaspoons ground sumac (plus a little extra to sprinkle on salad)
- Fresh ground pepper to taste
- 1 heart of Romaine lettuce, torn into bite-size pieces
- 4 Persian cucumbers (or 1 English cucumber), thinly sliced
- 1 cup cherry tomatoes, cut in half (or 2 medium tomatoes, diced)
- 1/4 cup of chopped scallions (or thinly sliced red onion)
- 1/2 cup of parsley leaves (stems removed), torn
Lemon Mint Vinaigrette Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh-squeezed lemon juice
- 1 garlic clove, minced
- 1 teaspoon Kosher salt
- Fresh ground pepper to taste
- 2 tablespoons chopped mint
Directions
Make the pita chips. Preheat the oven to 400 degrees. Separate the two sides of the pita bread and tear them into bite-sized pieces. Put them in a large bowl. Add two tablespoons of olive oil and toss the bread with the oil. Add salt, pepper and sumac and stir together to coat the pieces of bread with the spices.
Spread the bread pieces out on a large baking sheet and bake them in the oven for about 10 minutes (until they start to crisp and turn golden brown). Remove them from the oven and cool completely.
Make the vinaigrette. Whisk together the olive oil and lemon juice. Add salt, pepper and garlic and whisk until combined. Stir in the mint. Set the vinaigrette aside until you’re ready to serve the salad.
Assemble the salad. Put the lettuce, cucumber slices, tomato and parsley in a large salad bowl. When you are ready to serve the salad, add the pita pieces and vinaigrette and toss everything together. Sprinkle the salad with a little more sumac.
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