Fattoush Salad
Prep time
Total time
This is a staple salad in the Mediterranean diet. It incorporates many colorful vegetables with a zesty garlic-herb dressing and boasts a crunchy pita chip topping. Top it with chicken or fish for an easy main dish.
Recipe type: Lovely Lunch Salads
Serves: 12 cups
Ingredients
- 1 large head romaine lettuce, chopped (3 cups)
- [1/4] medium head red cabbage, shredded (1 cup)
- [1/2] large orange bell pepper, ribs and seeds removed, and finely diced ([1/2] cup)
- [1/2] large red bell pepper, ribs and seeds removed, and finely diced ([1/2] cup)
- [1/2] large green bell pepper, ribs and seeds removed, and finely diced ([1/2] cup)
- 1 large cucumber, diced (1 cup)
- 2 medium tomatoes, diced
- [1/4] cup red radishes, finely diced
- 1 large carrot, shredded ([1/4] cup)
- 3 medium whole green onions, chopped
- [1/2] medium red onion, chopped
- [1/2] cup fresh flat-leaf parsley, finely chopped
- 1 tsp. dried mint
- 2 TB. sumac
- 1[1/2] tsp. salt
- 2 TB. minced garlic
- [1/3] cup fresh lemon juice
- 3 TB. apple cider vinegar
- [1/4] cup extra-virgin olive oil
- 2 cups pita chips, fried or baked
Instructions
- In a large bowl, combine romaine lettuce, red cabbage, orange bell pepper, red bell pepper, green bell pepper, cucumber, tomatoes, radishes, carrots, green onion, red onion, and flat-leaf parsley.
- In a medium bowl, combine mint, sumac, salt, garlic, lemon juice, apple cider vinegar, and extra-virgin olive oil.
- Pour dressing over vegetables, and toss until vegetables are well dressed.
- Break pita chips into small, bite-size pieces, sprinkle on top of salad, and serve immediately.
Notes
Tasty Tip
I like to serve this salad with the pita chips on top to prevent them from getting too soggy. Also, dress the salad right before serving to keep the veggies crisp and fresh and not wilted from the acid in the dressing. Or easily turn this salad into a main dish by topping it with cooked chicken or fish.
I like to serve this salad with the pita chips on top to prevent them from getting too soggy. Also, dress the salad right before serving to keep the veggies crisp and fresh and not wilted from the acid in the dressing. Or easily turn this salad into a main dish by topping it with cooked chicken or fish.
Nutrition Information
Serving size: 2 cups Calories: 206 Fat: 10g Saturated fat: 1g Carbohydrates: 26g Sodium: 762mg Fiber: 3g Protein: 5g Cholesterol: 0mg