Low Iodine Fattoush (Lebanese Bread Salad)

Total time30 min

Prep time20 min

Cook time10 min

Low Iodine 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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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¼ tsp salt

For the dressing

3 tbsp fresh lemon juice (from about 2 lemons)
2 tbsp olive oil
1 ½ tsp ground sumac
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)

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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