Fructose Free Fattoush (Lebanese Bread Salad)

Total time30 min

Prep time20 min

Cook time10 min

5.0

(30)

Fructose Free Fattoush (Lebanese Bread Salad)

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Ingredients

4 servings

For the pita chips

2 pita breads (6-inch), torn into roughly 1-inch pieces
3 tbsp olive oil, divided
¼ tsp salt

For the dressing

3 tbsp fresh lemon juice (from about 2 lemons)
2 tbsp olive oil
1 ½ tsp ground sumac
Ingredient note
Dried herbs and spices add only a trace of fructose at the small amounts used in cooking, so this is likely Low Fructose. If you prefer to always avoid ground sumac, please tap it and change its rating to Red.
½ tsp dried mint
1 small garlic clove, minced
¼ tsp salt
¼ tsp black pepper

For the salad

1 head romaine lettuce, chopped into 1-inch pieces (about 6 cups)
2 medium tomatoes, cut into ¾-inch chunks
1 english cucumber, halved lengthwise and sliced ¼-inch thick
5 radishes, thinly sliced
4 scallions, thinly sliced (green parts only)
½ cup fresh flat-leaf parsley leaves, roughly chopped
¼ cup fresh mint leaves, roughly torn

For serving

½ tsp ground sumac, for finishing (optional)
Ingredient note
Dried herbs and spices add only a trace of fructose at the small amounts used in cooking, so this is likely Low Fructose. If you prefer to always avoid ground sumac, please tap it and change its rating to Red.

Instructions

1
Preheat the oven to 400°F (205°C). Spread the torn pita pieces on a baking sheet, drizzle with 2 tbsp of the olive oil, and toss to coat. Sprinkle with 1/4 tsp salt and spread in a single layer. Bake for 8–10 minutes, turning once halfway through, until the pieces are golden and crisp.
2
While the pita bakes, whisk together the lemon juice, 2 tbsp olive oil, sumac, dried mint, garlic, salt, and black pepper in a small bowl until combined.

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