Fattoush (Levantine Bread Salad)
Serves 3
This fresh, Middle Eastern bread salad is especially delicious on warm summer nights. It is said to have originated in Lebanon where leftover pita was fried and tossed with seasonal vegetables and herbs. Try it as a side dish with Pan-Seared Salmon.
Ingredients
- 6 tablespoons extra virgin olive oil (divided use)
- 2 pitas (cut into bite-sized pieces)
- 1 teaspoon sumac (lemony mediterranean spice)
- 1 large beefsteak or heirloom tomato (cut into 1-inch pieces)
- 1 English cucumber (quartered lengthwise and cut into 1/2-inch pieces)
- 2 cups chopped romaine lettuce
- 1/4 red onion (very thinly sliced)
- 1 sprig mint (leaves picked and thinly sliced)
- 1 sprig flat-leaf parsley (leaves picked and roughly chopped)
- 1 tablespoon lemon juice
- Kosher salt (to taste)
- Pepper (to taste)
Directions
- In a small pan, heat 1/4 cup oil until shimmering. Working in batches, add pita and cook until golden on both sides. Transfer to paper towel-lined plate. Sprinkle with sumac.
- Place tomatoes and cucumbers in a large bowl. Add lettuce, onion, and herbs. Toss with lemon juice and 2 tablespoons olive oil. Season with salt and pepper, to taste.
- Add pita and toss gently. Serve immediately.
Cook Tips
To make ahead: Keep lettuce, onion, and herbs refrigerated in one bowl and tomato and cucumber refrigerated in a second bowl. Store fried pita at room temperature in an airtight container. When ready to serve, toss as directed in steps 2 and 3.
Nutrition
Amount Per Serving (based on 3 servings)- Calories: 350
- Fat: 29.0 g
- Saturated Fat: 4.0 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 140.0 mg
- Carbohydrates: 25.0 g
- Fiber: 5.0 g
- Added Sugars: 0.0 g
- Sugar: 4.0 g
- Protein: 5.0 g