Try this spring-y take on Fattoush salad. Toasted pita is tossed with crunchy green vegetables, lots of fresh herbs and a bright lemony dressing.
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 servings |
Instructions
- Toss 2 torn pitas with olive oil, ground cumin and kosher salt. Bake at 375˚ F until browned, 8 to 10 minutes; toss with 1 teaspoon ground sumac. Combine 1 chopped romaine heart, 3 each sliced Persian cucumbers and radishes and 2 each sliced celery stalks and scallions in a bowl. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice and 1/2 teaspoon each dried mint and sumac. Toss with the salad, pita and 1/2 cup each fresh parsley, mint and celery leaves.