Fattoush Salad
Crunchy cucumbers, ripe tomatoes, and toasted pita bread are the foundation of this bright salad with Middle Eastern roots. Toss with a lemony dressing, finish with a crumble of feta cheese, and be prepared to want it on repeat.
Ingredients
- 1 whole wheat pita bread not split in half
- ¼ cup extra-virgin olive oil plus more for brushing on the pita
- 2 tablespoons lemon juice
- ½ teaspoon ground cumin (or ground sumac)
- 1 small clove minced garlic (optional)
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- 4 generous handfuls roughly chopped or torn Little Gem or hearts of Romaine lettuce (7 packed cups)
- 1 cup halved cherry tomatoes
- ⅓ English cucumber, thinly sliced
- 1/4 cup roughly chopped fresh mint
- ½ cup crumbled feta cheese
- Optional to make it a main dish salad: 1 lb cooked, sliced boneless skinless chicken breast or one 14-ounce can drained chick peas
Instructions
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Lightly brush the pita bread with olive oil and sprinkle a pinch of salt over the surface. Put in a toaster oven until lightly browned and mostly crispy or a 350 degree F oven for about 10 minutes. Let cool.
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Whisk together the olive oil, lemon juice, cumin, garlic, salt, and several turns with a pepper grinder.
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Put the lettuce, tomatoes, and cucumber in a large bowl. Once the pita has cooled, break it up into large bite-size pieces and add to the salad. Drizzle on most of the dressing and toss well. If serving this as a main dish, add the chicken or chick peas and toss again. Taste and add more dressing if needed. Scatter the feta over the top.
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Serve immediately.