Fattoush Salad
Yield: 6 servings
Topped with seasoned crispy pita chips and a zesty vinaigrette, this Lebanese salad is fresh, bright, and flavorful. It's light yet filling, perfect for summer days, and makes a great side dish to everything from steak to chicken!
Ingredients
Toasted Pita Chips
- 2 pita bread, 6" to 7" in diameter
- 1 tablespoon olive oil
- 2 teaspoons za'atar spice blend
- 1 teaspoon Morton kosher salt
Vinaigrette
- ⅓ cup extra-virgin olive oil
- ½ cup red wine vinegar
- ¼ cup freshly squeezed lemon juice
- 2 large garlic cloves, finely zested with a microplane zester
- 1 teaspoon dried ground sumac
- ¼ teaspoon Morton kosher salt
Fattoush Salad
- 8 cups chopped romaine lettuce, 1" to 2" size pieces
- 1½ cups halved cherry tomatoes
- ¼ cup diced red onion
- 3 medium radishes, thinly sliced
- 2 Persian cucumbers, thinly sliced
- ½ cup chopped fresh mint leaves
- ½ cup chopped fresh flat-leaf parsley leaves (such as Italian parsley)
- 1 teaspoon za'atar spice blend
- flaky sea salt, to finish
- freshly ground black pepper, to finish
Instructions
Toasted Pita Chips
- Preheat oven to 350°F. Spray a large rimmed baking sheet very lightly with non-stick spray and set aside.
- Cut pitas in half to create four halves, open up their pockets, and use a sharp knife or your fingers to separate the four halves into eight thin halves.
- Very lightly brush olive oil over both sides of each pita half; don't worry about coating everything evenly. Cut each pita half into 1" to 1½" pieces and place on baking sheet in an even layer. Sprinkle pita pieces with half the za'atar and half the salt. Fold and then sprinkle with remaining za'atar and salt. Spread pieces out evenly on baking sheet. Bake for 10 to 15 minutes, or until fragrant and browned/crisped to your liking. Remove from oven and let cool completely.
Vinaigrette
- Add all vinaigrette ingredients to a jar, add a tight-fitting lid, and shake vigorously to combine. Set aside.
Fattoush Salad
- In a large salad/serving bowl, combine lettuce, tomatoes, red onion, radishes, cucumbers, mint, and parsley. Gently toss to combine.
- Drizzle some of the vinaigrette over the salad and fold to coat evenly. Drizzle more of the vinaigrette over the salad and fold again. Add more vinaigrette as desired, or serve extra on the side.
- Sprinkle with za'atar and a bit of flaky sea salt and freshly ground black pepper. Arrange toasted pita chips over the top and serve immediately.
Notes
inspired by the fattoush salad we enjoyed at the Grand Cafe in Colon, Panama
Nutrition Information:
Serving: 1 Calories: 215kcal Carbohydrates: 18g Protein: 3g Fat: 15g Saturated Fat: 2g Polyunsaturated Fat: 2g Monounsaturated Fat: 11g Sodium: 601mg Potassium: 376mg Fiber: 3g Sugar: 3g Vitamin A: 6260IU Vitamin C: 25mg Calcium: 75mg Iron: 3mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.