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Middle Eastern Pita Salad (Fattoush Salad)

by Gwenaelle Le Cochennec

Ingredients

for 6 servings

  • 2 small pita rounds
  • ½ cup
    olive oil, plus 2 tbs (120 mL)
  • salt, to taste
  • 2 medium hearts romaine lettuce
  • 1 medium cucumber
  • 2 cups
    cherry tomato (400 g)
  • 5 scallions
  • ½ cup
    radish, sliced (60 g)
  • 1 red bell pepper, seeded and diced
  • 2 cups
    fresh parsley, chopped (80 g)
  • 1 cup
    fresh mint, chopped (40 g)
  • 1 ½ lemons, juiced
  • 1 tablespoon
    white wine vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons
    ground sumac, or lemon zest
  • ¼ teaspoon
    allspice
  • pepper, to taste

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Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.
  3. Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.
  4. Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.
  5. Seed the cucumber, dice it, and add it to the salad bowl.
  6. Cut the tomatoes in half and add them to the salad bowl.
  7. Mince the scallions and add them to the salad bowl.
  8. Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.
  9. In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.
  10. Pour the dressing over the salad.
  11. Break the crispy pitas into small pieces and add to the salad. Toss well.
  12. Enjoy!
 

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