

Yields:
4 - 6 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
Fattoush is a very fresh and bright salad usually served alongside a protein to help cut the fat. I love it next to a piece of grilled or whole fish, or roasted chicken. But it also goes well with beef or lamb. Pro tip: Let the juices that drip to the bottom of the salad serve as extra dressing for whatever you're eating next to it. If I wanted to eat it on its own, I would add some feta cheese for a little more substance, and perhaps cut down the salt in the dressing.
The best way to mix fattoush is with your hands. I like to add the croutons to the salad only when I’m ready to dress so that they don’t get too soggy, but these croutons are great once they’ve absorbed a little dressing. The salad should have a vinegary bite to it. After you mix the salad you should always taste and adjust the dressing to your liking. I can never have enough salt.
Have you made this yet? Let us know how it went in the comments below!
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Ingredients
- 2
hearts romaine lettuce
- 2
small seedless cucumbers, such as Persian
- 12
cherry or campari tomatoes
- 1/4 cup
freshly chopped mint leaves
- 1/2 cup
freshly chopped parsley
- 1/4 cup
thinly sliced red onion
- 1/4 cup
thinly sliced green onions, white and light green parts only
- 6
medium radishes
- 1
thin pita bread
- 1/2 cup
fresh lemon juice
- 2 Tbsp.
red wine vinegar
- 2 Tbsp.
balsamic vinegar
- 1 Tbsp.
kosher salt
- 1 1/2 cups
extra-virgin olive oil, plus more for pita
Directions
- Step 1Make salad: Preheat oven to 350°. Meanwhile, chop romaine, cucumbers, tomatoes, and radishes into 1/2" pieces. (It's important to cut these veggies to roughly the same size.) Place in a large serving bowl.
- Step 2Make croutons: Open pita along the seam and stack onto one another. Roll pita and thinly slice, as if you were trying to get a nice chiffonade. Place on a large baking sheet and lightly coat in a little oil and kosher salt. Toast in the oven for 5 to 10 minutes or until golden.
- Step 3Make dressing: In a medium bowl whisk together lemon juice, balsamic vinegar, red wine vinegar, kosher salt, and oil until combined. (No need to emulsify!)
- Step 4Add dressing to romaine mixture and toss to combine, then top with toasted pita.
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