Fattoush salad

By Spencer Watts
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SERVES
4

Ingredients

Pita chips:

  • 2 pita
  • Extra virgin olive oil, for brushing
  • 1 teaspoon (5 milliliters) sumac
  • Salt

Salad:

  • 1 head of romaine lettuce
  • 1 English cucumber
  • 1 beefsteak tomato
  • 5 green onions
  • 5 radishes
  • 1 cup (240 milliliters) parsley leaves
  • 1/2 cup (120 milliliters) mint leaves

Vinaigrette:

  • 1 teaspoon (5 milliliters) ground sumac
  • 1/4 teaspoon (1.25 milliliters) ground cinnamon
  • 1/4 teaspoon (1.25 milliliters) ground allspice
  • 1/3 cup (80 milliliters) extra virgin olive oil
  • 2 limes, juice
  • Salt and pepper

Directions

Pita chips:

  1. Preheat oven to 350 F (175 C)
  2. Brush pita with olive oil, then sprinkle with sumac & salt
  3. Cut pita into half-inch squares
  4. Put pita chips on parchment-lined baking sheet. Bake for five minutes.

Salad:

  1. Chop lettuce, cucumber, tomato, green onions, radish, parsley, and mint, and combine in a large bowl.

Vinaigrette:

  1. Put sumac, cinnamon, allspice, olive oil, lime juice, salt, and pepper in a jar and shake.

To serve:

  1. Pour dressing over salad mix and toss, serve with pita chips on top.

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