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Fattoush Salad

Active Time: 15 minutes
Total Time: 15 minutes

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Why we love it:

Sumac is a ground berry found in the spice aisle - it’s citrusy, tangy and bright red. It’s optional, but well worth it, we think. If you stick with us, you will use it because we call for it from time to time.
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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

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 425 DEGREES
  • 2. PITA 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.

  • 3. DRESSING

    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.

  • 4. LETTUCE + 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.

  • 5. VEGGIES

    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.

  • 8. SERVING

    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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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
Rate this recipe:
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5)
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