| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- Light olive oil, for frying
- 3 day-old pitas, chopped or ripped into 1- to 2-inch pieces
- Kosher salt
- 6 lightly packed cups fresh spinach
- 1/4 cup fresh mint leaves, chopped
- 2 medium tomatoes, chopped into 3/4-inch pieces
- 2 radishes, thinly sliced
- 1 large cucumber, chopped into 3/4-inch pieces
- 1/2 small red onion, thinly sliced
- Freshly ground black pepper
- 1/4 cup tahini
- 1 tablespoon lemon juice
- 3/4 teaspoon sumac
- 1/4 teaspoon kosher salt
- 2 cloves garlic, minced
Instructions
- For the salad: Heat 1/4 inch of oil in a skillet over medium-high heat until shimmering. Fry the pita pieces until lightly browned, 30 to 60 seconds on each side. Transfer to a paper towel and immediately sprinkle lightly with salt.
- In a large bowl, combine the pita chips with the spinach, mint, tomatoes, radishes, cucumber and onions. Season with a few turns of black pepper and salt to taste.
- For the tahini dressing: Whisk together the tahini, lemon juice, sumac, salt, garlic and 1/4 cup water, stirring until thickened. Drizzle half of the dressing over the salad and toss. Serve with the remaining dressing on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 381 |
| Total Fat | 32 g |
| Saturated Fat | 5 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 461 mg |
Reviews
I had to add a lot of water to this to make it creamy. And to keep it from being bland I had to add honey, chili flake and a splash of vinegar.
Really good! We’ve never used tahini before; everyone loved it!
M
Excellent dressing
So yummy and healthy!
I made this salad tonight. Wow! We loved it. I wasn’t sure about adding water to the tahini paste but once it was mixed together was a great, smooth dressing. Also made the pita croutons to go on the salad – delish. Awesome recipe, worth trying!!