Fattoush
A crisp, tangy Lebanese bread salad with fresh vegetables and crunchy pita chips, tossed in a simple lemon dressing.
- Total time
- 25 min
- Servings
- 4
- Calories
- 220
- Protein
- 5g
Ingredients
- 2 pieces pita bread
- 3 tbsp olive oil
- 1 head romaine lettuce
- 1 medium cucumber
- 5 medium radishes
- 2 medium tomatoes
- 1 whole lemon
- ½ tsp salt
Instructions
- 1
Preheat oven to 400°F (200°C). Cut the 2 pita breads into bite-size triangles and arrange on a baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with a pinch of salt. Bake until golden and crisp, about 8-10 minutes, shaking the pan halfway.
- 2
While pita bakes, chop the 1 head of romaine lettuce into bite-size pieces, dice the 1 cucumber and 2 tomatoes, and thinly slice the 5 radishes. Place all in a large salad bowl.
- 3
In a small bowl, whisk together the remaining 2 tbsp olive oil, the juice of 1 lemon, and 0.5 tsp salt. Taste and adjust with more lemon or salt if needed.
- 4
Pour the dressing over the salad and toss well to coat all the vegetables evenly.
- 5
Just before serving, add the crispy pita chips and toss gently once more. Serve immediately so the pita stays crunchy.
Tools you’ll need
- baking sheet
- large salad bowl
- small bowl
- knife
- cutting board
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