This salad, which is from Lebanon, is flavorful and fresh. This salad is especially tasty because it has fresh mint and parsley.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 mins |
| Total Time: | 26 mins |
| Servings: | 4 |
| Yield: | 4 salads with dressing |
Ingredients
- 2 pita bread
- 1 head romaine lettuce, chopped
- 4 radishes, diced
- 1 English cucumber, sliced
- 1 tomato, diced
- 3 green onions, chopped
- 2 cloves garlic, crushed (Optional)
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- salt and ground black pepper to taste
- ¼ cup lemon juice
- ¼ cup olive oil
- 1 tablespoon ground sumac
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Place pita bread on a baking sheet.
- Bake in the preheated oven until the bread is a light brown, 5 to 7 minutes. Remove from the oven and allow to cool, 1 to 2 minutes. Break toasted bread into bite-size pieces.
- Combine lettuce, radishes, cucumber, tomato, garlic, green onions, parsley, mint, and salt and pepper together in a bowl; toss until salad is well mixed.
- Pour lemon juice, olive oil, and sumac into a salad dressing bottle with a lid; cover and shake until blended. Add dressing to salad and toss.
- Garnish salad with toasted pita.
- Small Lebanese cucumbers can be substituted for the English cucumber.
Reviews
Lettuce doesn’t really belong in this salad. Made a hybrid of this and the Arabic Fattoush on this site. Served with Falafel balls. Everyone liked.
This is great! I didn’t use radishes due to personal taste. Love experimenting with different vinegars for the dressing.
I love fattoush, so I knew I was gonna love this. The dressing is delicious! This is a definite keeper~YUM! Thanks for sharing. 🙂