Description
A vibrant and refreshing Lebanese Fattoush Salad, perfect as a main dish or a delightful side for gatherings.
Ingredients
Scale
- 2 cups mixed greens (romaine, arugula, or purslane), chopped
- 2 medium tomatoes, diced
- 1 large cucumber, diced
- 4 radishes, thinly sliced
- 1 small red onion, thinly sliced
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint leaves, chopped
- 2 pieces pita bread
- 2 tablespoons olive oil (plus extra for the dressing)
- ½ teaspoon sea salt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1–1½ teaspoons ground sumac
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C). Cut the pita bread into bite-sized triangles and toss them in a bowl with 2 tablespoons of olive oil and ½ teaspoon of sea salt. Spread them out on a baking sheet and bake for about 8–10 minutes until crunchy and golden.
- Combine the chopped greens, diced tomatoes, cucumber, radishes, thinly sliced red onion, chopped parsley, and mint in a large bowl.
- Whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, ground sumac, minced garlic, salt, and pepper in a jar or small bowl until emulsified.
- Add the cooled pita chips to the vegetable medley, pour over the dressing, and toss gently to combine.
- Taste and adjust seasonings as needed, then serve immediately to maintain crispness.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days, but keep pita chips separate to maintain their crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Roasting, Mixing
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg