Lebanese Fattoush Salad

Ingredients

Pita bread

2 large, cut into triangles

Salt

1/2 teaspoon (adjust to taste)

Extra virgin olive oil

1/4 cup

Lemon juice

3 tablespoons

Sumac

2 teaspoons

Fresh parsley leaves

1 cup, chopped

Fresh mint leaves

1/2 cup, chopped

Radishes

4, thinly sliced

Red onion

1/2, thinly sliced

Red bell pepper

1, diced

Tomatoes

2 medium, diced

Cucumber

1 large, diced

Romaine lettuce

4 cups, chopped

Instructions

1. Preheat your oven to 375°F (190°C). Arrange the pita triangles on a baking sheet and bake for 8-10 minutes, or until golden and crispy. Allow to cool before adding to the salad.
2. In a large salad bowl, combine the chopped romaine lettuce, diced cucumber, tomatoes, red bell pepper, red onion, radishes, chopped mint leaves, and chopped parsley leaves.
3. In a separate small bowl, whisk together the sumac, lemon juice, extra virgin olive oil, and salt until well combined to create the dressing.
4. Pour the dressing over the salad and toss gently to combine, ensuring all the vegetables are well coated.
5. Add the toasted pita bread pieces to the salad and toss again, allowing the bread to absorb some of the dressing.
6. Let the salad sit for about 5 minutes to allow the flavors to meld together before serving.
7. Serve the fattoush salad chilled or at room temperature as a refreshing side dish or as a light main course.