Fattoush Salad

Ingredients

• 2 rounds pita bread (2 small rounds)
• 4 cups romaine lettuce
• 1.5 cups cherry tomatoes
• 1 whole English cucumber
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• ½ teaspoon sumac
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Tear each pita bread into pieces about the size of a playing card. You should have roughly 16–20 pieces total.

2. 2

   Tear the romaine lettuce into bite-sized pieces (roughly 2 inches long) and place them in a large mixing bowl.

3. 3

   Cut the cherry tomatoes in half and add them to the bowl with the lettuce.

4. 4

   Cut the cucumber lengthwise into 4 long strips, then turn each strip flat and cut crosswise into 1/4-inch-thick half-moons. Add to the bowl.

5. 5

   Heat 3 tablespoons olive oil in a large skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 60 seconds.

6. 6

   Add the pita pieces to the hot oil and stir continuously for 2–3 minutes until they are golden brown and crispy on all edges, like toasted bread crumbs.

7. 7

   Pour the pita pieces onto a paper towel to cool and drain for 1 minute while you finish the dressing.

8. 8

   In a small bowl, whisk together the lemon juice, 0.5 teaspoon sumac, and a pinch of salt and pepper until combined.

9. 9

   Pour the dressing over the greens, tomatoes, and cucumber in the large bowl and toss gently with your hands or two spoons until everything is lightly coated, about 15 tosses.

10. 10

    Scatter the crispy pita pieces on top of the salad just before serving so they stay crunchy.

Tools you’ll need

• large mixing bowl
• cutting board
• chef's knife
• large skillet (12-inch preferred)
• wooden spoon or silicone spatula
• small bowl
• whisk
• paper towels

More recipes like this

• 

  Pissaladière

  45 min

• 

  Endive & Blue Cheese Salad

  12 min

• 

  Tetelas de Requesón

  35 min

• 

  Austrian Palatschinken with Jam & Sour Cream

  40 min