MIDDLE EASTERN PITA SALAD (FATTOUSH SALAD) RECIPE BY TASTY

Middle Eastern Pita Salad (Fattoush Salad) Recipe by Tasty image

Provided by Gwenaelle Le Cochennec

Categories Sides

Yield 6 servings

Number Of Ingredients 17

2 small pita rounds
½ cup olive oil, plus 2 tbs
salt, to taste
2 medium hearts romaine lettuce
1 medium cucumber
2 cups cherry tomato
5 scallions
½ cup radish, sliced
1 red bell pepper, seeded and diced
2 cups fresh parsley, chopped
1 cup fresh mint, chopped
1 ½ lemons, juiced
1 tablespoon white wine vinegar
2 cloves garlic, minced
2 teaspoons ground sumac, or lemon zest
¼ teaspoon allspice
pepper, to taste

Steps:

Preheat the oven to 350°F (180°C).
Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.
Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.
Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.
Seed the cucumber, dice it, and add it to the salad bowl.
Cut the tomatoes in half and add them to the salad bowl.
Mince the scallions and add them to the salad bowl.
Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.
In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.
Pour the dressing over the salad.
Break the crispy pitas into small pieces and add to the salad. Toss well.
Enjoy!