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Fattoush Salad

A recipe by Julie Van Rosendaal

Fattoush Salad

Total Time:

27mins

Prep:

15mins

Cook:

12mins

Skill Level:

Easy

Ingredients

  • 2 pitas (white or whole wheat)
  • olive oil
  • salt
  • 1 head living lettuce, chopped
  • 2 baby cucumbers, chopped or cut into ribbons
  • 1 pint cherry or grape tomatoes, halved
  • 1/4 small purple onion, thinly sliced
  • a handful of fresh cilantro, Italian parsley or mint
  • Dressing:
  • 1/3 cup olive or canola oil
  • 1/4 cup red wine vinegar
  • 1 Tbsp. grainy mustard
  • 1 tsp. honey
  • 1 small garlic clove, finely crushed (optional)

How to Make It

Preheat the oven to 350˚F. Brush the pita with oil, sprinkle with salt and bake on a baking sheet for 10-12 minutes, until deep golden and toasted. Let cool, then break apart into chunks.

Arrange the lettuce, cucumber, tomatoes, purple onion and cilantro in a shallow bowl or on a platter. To make the dressing, whisk all the ingredients in a small bowl or shake them in a jar. Drizzle over the salad and serve immediately, passing extra dressing at the table.

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