Red Meat Allergy Friendly Fattoush (Lebanese Bread Salad)
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Learn more →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
- 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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