Change up your chopped salad with fattoush. Popular across the Middle East, it features lots of veggies and herbs, crunchy toasted pita bread, and ground sumac, a tart red berry that makes the flavors pop. The salad is flexible — choose your favorite color of pepper, chop the vegetables small or larger, and toast extra pita bread if you want more crunch. Buy the sumac at well-stocked grocery stores, Middle Eastern markets, or online. The recipe, which makes 13 cups, is a Yummly original created by Rania Renno.
- Preheat oven to 375°F. Crush garlic and put in a small bowl. Juice lemons and add to bowl along with olive oil, sumac, and salt. Whisk dressing together, then set aside to rest while you prepare the salad.
- Put pita on a baking sheet. Toast pita in oven, flipping it every 3 minutes, until it’s golden brown, hard, and crisp enough to break into pieces, 15-18 minutes total. Set aside to cool.
- Meanwhile, chop lettuce and add to a large bowl. Then add tomatoes, cucumber, bell pepper, radishes, parsley, mint, and green onions. If making salad ahead, chill, covered, 1-2 hours.
- Using your hands, break pita bread into bite-sized pieces, then set aside.
- Just before serving, give the salad dressing one final whisk and toss it with the salad. Add pita pieces, toss again, and serve immediately to ensure bread remains crisp.
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|Calories160Calories from Fat80|
|% DAILY VALUE|
|Calories from Fat80|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.