This fattoush salad is a colorful mix of cucumbers, tomatoes, red onion, and fresh herbs in a lemony garlic dressing with crispy toasted pita chips.
Ingredients
1 tbsp
Vegetable oil
(for frying)
2 small pita
Pita bread, whole-wheat
((4 inch; torn into small pieces)
1 cucumber(s)
Cucumber
(finely diced)
2 cup
Grape tomato (s)
(halved)
3/4 cup
Parsley, Italian, fresh
(chopped)
3/4 cup
Mint, fresh
(chopped)
1/2 small
Red onion
(finely diced)
2 tbsp
Extra virgin olive oil
(or to taste)
1 tbsp
Lemon juice
(fresh; or to taste)
1 tsp
Sumac, ground
(or to taste)
1 clove(s)
Garlic
(crushed)
1 dash
Salt and pepper
(to taste)
29 gm
Goat feta cheese
Instructions
Heat oil in a large skillet over medium-high heat. In batches, fry the pita pieces until they're crisp and golden on both sides. Transfer them to paper towels to drain any excess oil and set them aside.
In a large serving bowl, combine the cucumber, tomatoes, parsley, mint, red onion, olive oil, lemon juice, sumac, garlic, salt, and black pepper. Gently toss everything together, then add the crispy pita pieces and mix lightly. Finish by crumbling feta over the top before serving.
