Fattoush Salad

• Active Time: 15 minutes
• Total Time: 15 minutes

Quick Tips

Ingredients

• 2 Pitas (torn into bite-size pieces)
• ³⁄₄ cup Extra Virgin Olive Oil (divided)
• 1 teaspoon Kosher Salt (divided)
• ¹⁄₄ teaspoon Black Pepper (freshly ground, divided)
• 2 teaspoons Ground Sumac (divided)
• 1 Lemon (zested and juiced)
• 1 Tablespoon Honey
• 2 cloves Garlic (minced)
• ¹⁄₂ teaspoon Dijon Mustard
• 1 Tablespoon Red Wine Vinegar
• ¹⁄₂ teaspoon Dried Oregano
• 1 head Romaine Lettuce
• ¹⁄₂ head Green Cabbage
• 1 English Cucumber
• 1 pint Cherry Tomatoes
• 3 ribs Celery (especially the insides and with leaves attached)
• 1 15-ounce can Green Olives, Pitted (or black olives, not from a can)
• 1 15-ounce can Garbanzo Beans (drained)
• 6 ounces Feta Cheese

Substitutions

• GLUTEN FREE:

  use GF pita, or another type of GF bread to make your croutons PALEO - omit the beans and pita

• ANY VEGETABLE:

  you can be creative to get what you like. Some yummy add-ons: carrots, radish, raw broccoli, shredded kale, jicama, corn, bell peppers, snap peas, roasted asparagus

• KIDS CORNER:

  if your kids won’t eat salad, separating the components into a “snack tray” is a fun way to serve dinner. Olives, garbanzos, cucumber slices, tomatoes, celery - whichever ingredients they’ll enjoy or try. Slice some of the pita into long strips instead of squares and either spread with feta or just let them dip. We’d even consider serving some hummus on the side, too. If your kids eat meat, you could bake some simple chicken or fish strips as well to get more protein in the meal

Cooking Instructions

• 1PREHEAT THE OVEN TO 425 DEGREES

• 2PITA CROUTONS

  Tear or slice the pita into bite size pieces. Place on a baking sheet and toss with a drizzle of olive oil and a pinch of salt and pepper. Add ½ of the ground sumac. Toss to coat well. Roast in the oven for about 6-8 minutes or until crispy. Stir once during this time and keep your eye on it so they don’t burn.

• 3DRESSING

  In a bowl or jar, combine the remaining sumac, remaining salt and pepper, lemon juice and zest, honey, minced garlic, Dijon, vinegar, and dried oregano in a small bowl. Whisk or put the lid on the jar and shake it well.

  Add the remaining oil, whisking constantly if using a bowl, or at once in a jar. Shake or whisk until well blended.

• 4LETTUCE + CABBAGE

  Wash the romaine and dry it. Slice into 1” pieces. Remove the core from the cabbage and slice it thinly into strips. Toss together in a large bowl.

• 5VEGGIES

  Slice the cucumber in half, then in half-moons. Leave the tomatoes whole, or slice in half. Add both to the lettuce. Slice the celery in thin slices. This is an especially good use for the inside pieces with leaves attached.

• 6 BEANS + OLIVES

  Drain and slice the olives in half. Drain the garbanzo beans. Toss both of these with the lettuces too.

• 7 FETA

  Crumble the feta over top of the lettuce.

• 8SERVING

  Right before serving, toss the pita with the salad and add the dressing. Toss well to combine everything. Plate a big towering pile of salad on plates.

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