Fattoush Salad is a Middle Eastern classic that’s been loved for generations, and it’s easy to see why! Packed with fresh herbs, vibrant veggies, and the irresistible crunch of toasted whole wheat pita, this salad is a perfect balance of flavor and texture. We’ve kept it light and healthy by baking the pita instead of frying and added a touch of elegance with thinly sliced cucumbers and radishes. It’s a fresh and crave-worthy dish that’s sure to impress!
Ingredients
Servings 6
PITA CHIPS
- 1 whole wheat pita
- 2 tablespoons extra virgin olive oil
- ½ teaspoon Jamie Geller Sumac
- ¼ teaspoon salt
SALAD
- 1 head romaine lettuce chopped
- 8 small radishes sliced
- handful of cherry tomatoes halved
- 1 Persian cucumber chopped
- 1 yellow bell pepper chopped
- ½ small red onion sliced
- 1 cup mint leaves
- 1 cup parsley
- 1 cup watercress
DRESSING
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- ½ teaspoon Jamie Geller Sumac
- Kosher salt and freshly cracked black pepper
Nutritional Facts
Nutrition Facts
Herby & Crunchy Fattoush Salad
Amount per Serving
Calories
150
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Sodium
150
mg
7
%
Potassium
231
mg
7
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
1799
IU
36
%
Vitamin C
58
mg
70
%
Calcium
49
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 350°F/175°C. Cut pita into small squares
- Mix together the olive oil, sumac and salt.
- Place pita squares on a baking sheet and brush with the sumac mixture. Bake for 20 minutes.
- In a large serving bowl combine lettuce, radishes, tomatoes, cucumber, pepper, onion, mint, parsley, and watercress.
- Add pita chips to salad.
- In a small bowl, mix lemon juice, olive oil, sumac, salt, and pepper. Pour over salad and toss before serving.
