Name: Fattoush Salad
Total time: 20 min
Yield: 4 servings
Ingredients: 3 tbsp lemon juice, fresh squeezed; 1/4 cup extra-virgin olive oil; 1 tsp kosher salt; 1/4 tsp black pepper, ground; 1 tsp sumac; 1 tsp honey, liquid; 1/8 tsp cinnamon, ground; 2 small-medium pita, torn into bite-sized pieces; 3 tbsp extra-virgin olive oil; 4 cup romaine lettuce, chopped; 5 red radishes, thinly sliced; 1 cup cherry tomatoes, halved; 2 Persian cucumbers, thinly sliced into rounds; 1/2 cup red onion, thinly sliced; 1/3 cup fresh mint, coarsely chopped; 1/4 cup fresh parsley, coarsely chopped

Estimate, per serving

Cal: 269
Protein: 3.1g
Carbs: 17.6g
Fat: 25.2g
Sodium: 495mg
Fiber: 3.4g

Ingredients

lemon juicefresh squeezed: 6 tbsp
extra-virgin olive oil: 1/2 cup
kosher salt: 2 tsp
black pepperground: 1/2 tsp
sumac: 2 tsp
honeyliquid: 2 tsp
cinnamonground: 1/4 tsp
pitatorn into bite-sized pieces: 4 small-medium
extra-virgin olive oil: 6 tbsp
romaine lettucechopped: 8 cup
red radishesthinly sliced: 10
cherry tomatoeshalved: 2 cup
Persian cucumbersthinly sliced into rounds: 4
red onionthinly sliced: 1 cup
fresh mintcoarsely chopped: 2/3 cup
fresh parsleycoarsely chopped: 1/2 cup

Method

01Whisk lemon juice, olive oil, kosher salt, pepper, sumac, honey, and cinnamon in a small bowl. Set aside.
02Heat 3 tbsp olive oil in a large frying pan over medium heat. Add torn pita pieces and toss to coat evenly.
03Cook, stirring occasionally, until pita is golden brown and crispy, about 5 to 7 minutes. Transfer to a paper-towel-lined plate and season with kosher salt and sumac.
04To a large salad bowl, add romaine, radishes, cherry tomatoes, cucumbers, red onion, mint, and parsley.
05Pour dressing over vegetables and toss to combine. Add crispy pita and toss gently once more.
06Season top with extra sumac if desired. Serve immediately.

Fits

Vegan
Vegetarian
Pescatarian
Dairy-free
Egg-free
Nut-free