Fattoush Salad
Colorful and tasty, this healthy Fattoush Salad has a delicious combination of ingredients! It’s a great way to start the New Year…
Ingredients
PITA CRISPS
- 2 6-inch pita bread, cut into small triangles
- 3 to 4 tbsp. olive oil, or as needed tips & tricks
- 1 to 1 1/2 tbsp. Za'atar Spice Blend, or as needed see Recipe
SALAD
- 8 cups Romaine lettuce (substitute mixed salad, iceberg, etc.), washed and torn into small bite-szied pieces tips & tricks
- 2 cups English or Persian cucumber, washed, peeled, quartered and sliced
- 1 1/2 cups cherry tomatoes, washed and halved or quartered tips & tricks
- 1 cup orange peppers, diced
- 1/3 cup shallots (substitute red onions), thinly sliced tips & tricks
- 3 to 4 large radishes, washed, sliced and quartered
- 1 cup feta cheese (substitute halloumi), crumbled
- 1/4 cup fresh chopped parsley tips & tricks
- 1/4 cup fresh mint, chiffonaded
- 2 tbsp. fresh dill, chopped
VINAIGRETTE
- 3 tbsp. extra-virgin olive oil tips & tricks
- 2 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tbsp. pomegranate molasses see Recipe
- 1/2 tsp. sumac, or more to taste
- 1/8 tsp. ground cumin, or more to taste
- ground Himalayan pink salt, to taste
- freshly ground mixed peppercorns, to taste
Directions
PITA CRISPS
- Preheat oven to 375ºF and line a baking sheet with parchment paper; set aside.
- Cut pita in small triangles and place them, in a single layer, on the prepared baking sheet. Brush the top with olive oil and generously sprinkle on Za’atar Spice Blend.
- Transfer to the preheated oven and bake for 10 to 12 minutes or until golden.
- Remove from the heat and allow to cool while making the vinaigrette and assembling the salad.
SALAD
- Add all the ingredients to a large salad bowl and toss until blended.
- Portion salad into individual bowls, pour in vinaigrette and garnish with a few pita crisps.
VINAIGRETTE
- In a small container or a jar, combine all the ingredients. Put the lid on and shake vigorously until well combined. Before using, shake it again.