Fattoush Salad
We all need more recipes in our lives right now that take 15 minutes to whip together, taste like you ordered it in a restaurant and look picture worthy for the ‘gram. amiright? Forget just getting dinner on the table, I’ll take ANYTHING in ANY CATEGORY of life being just a weeeeeee bit easier on my time, energy, soul and heart. *sigh*
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This fattoush is satisfyingly delicious on its own, but is also a great base for add ons like grilled chicken, lamb, shrimp or tofu. Throw in some feta if that’s your thing. Whatever you do, just don’t leave out the pita. Ya catch that? Don’t. Leave out. The pita. Not only does this salad need a savory, crunchy bite in each and every forkful, but now is NOT the time in our lives to be cutting carbs. Ya hear me???? NOT. THE. TIME. 🥖 💯 💪🏼 🙅🏻♀️🤬
STEP BY STEP PICTURES:
Fattoush Salad
Ingredients:
- 2 pitas
- Olive oil spray or 2-3 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon za’atar
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- ⅓ cup extra-virgin olive oil
- 1 teaspoon sumac
- 1 teaspoon honey or agave
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 baby gem lettuce heads, leaves removed (or 4 cups chopped romaine)
- 2 mini cucumbers, thinly sliced (about 1 cup)
- ¼ bulb of fennel, shaved on a mandoline or thinly sliced by hand (about ½ cup)
- ¼ red onion, shaved on a mandoline or thinly sliced by hand
- 3 radishes, shaved on a mandoline or thinly sliced by hand
- 16 cherry tomatoes, halved
- ¼ cup fresh mint leaves
- ¼ cup fresh parsley leaves
- Drizzle of tahini, optional
Instructions:
- Preheat the oven to 375°F and move rack to middle position. Line a baking sheet with a wire rack.
- Cut each pita round in half. Then, using kitchen shears, cut around perimeter of each pita to separate from two layers into one. Place pitas on the wire rack set and spray with olive oil on both sides. Conversely, you can brush oil over the surface of the pitas if you don’t have oil spray. Season both sides with kosher salt and za’atar and bake for 10 minutes or until evenly browned and crispy. Let rest for a few minutes before smashing into pieces.
- Meanwhile, Place all vinaigrette ingredients in a mason jar and shake until well combined.
- Meanwhile, toss together the lettuce, cucumbers, fennel, red onion, radishes & cherry tomatoes. Toss well with the vinaigrette. Add in seasoned pita and toss well.
- Transfer to a platter and top with the fresh chopped herbs and additional kosher salt and pepper if needed. Drizzle with tahini and serve!