Lebanese Chopped Salad (Fattoush) Recipe
Get this easy-to-follow fattoush salad recipe made with romaine, a mix of bright veggies, crunchy pita bread pieces and a lemon vinaigrette.
Photo: Alison Gootee
Serves 4
Pita Chips:4 (7-inch) pitas
2 Tbsp. sesame seeds
1 tsp. hot paprika
1/4 tsp salt
Vinaigrette: 2 garlic cloves, minced
2/3 cup olive oil
1 tsp. finely grated lemon zest
1/2 cup lemon juice (from 2 lemons
3/4 tsp. salt
1/2 tsp. black pepper
Salad: 2 romaine hearts, chopped
2 avocados, diced
1 red pepper, diced
1 small white onion, chopped
16 cherry tomatoes, halved
16 black olives, pitted and halved
1/2 cup parsley, chopped
1/2 cup mint, chopped
Total time: 30 minutes
For Pita Chips: Preheat oven to 350°. On a large baking sheet, drizzle pitas with olive oil, coating well. Sprinkle with sesame seeds, hot paprika, and salt, and bake until crisp, 15 to 20 minutes. Let cool and then break into pieces.
For Salad Dressing:In a medium bowl, whisk together garlic cloves, olive oil, lemon zest; lemon juice, salt; and black pepper.
For Salad: In a large bowl, toss romaine hearts, avocados, red pepper, white onion, cherry tomatoes, black olives, parsley and mint. Add baked pita pieces and vinaigrette. Toss and let stand 5 minutes. Then toss again and serve.
Ingredients
Pita Chips:
Vinaigrette:
Salad:
Directions
Total time: 30 minutes
For Pita Chips: Preheat oven to 350°. On a large baking sheet, drizzle pitas with olive oil, coating well. Sprinkle with sesame seeds, hot paprika, and salt, and bake until crisp, 15 to 20 minutes. Let cool and then break into pieces.
For Salad Dressing:In a medium bowl, whisk together garlic cloves, olive oil, lemon zest; lemon juice, salt; and black pepper.
For Salad: In a large bowl, toss romaine hearts, avocados, red pepper, white onion, cherry tomatoes, black olives, parsley and mint. Add baked pita pieces and vinaigrette. Toss and let stand 5 minutes. Then toss again and serve.
NEXT STORY
