Fattoush salad is a summer staple in my kitchen. I love its refreshing flavours, crunchy textures, and especially the tangy sumac that reminds me of Lebanese cuisine. It’s a dish I often prepare when I’m craving something simple, nourishing, and colourful to serve alongside grilled protein for a complete meal, aligned with our dietitians’ recommendations. I never tire of the vibrant mix of fresh herbs that makes all the difference.
Preparation
15
min
Cooking
8
min
Portion
4
Ingredients
- 2 whole wheat pitas, cut into wedges
- 1 L (4 cups) romaine lettuce, coarsely chopped (or spring mix)
- 250 ml (1 cup) cherry tomatoes, halved
- 1 cucumber, sliced into rounds
- 4 radishes, thinly sliced
- 1 coloured bell pepper, diced
- ½ red onion, thinly sliced (or 2 to 3 green onions)
- 45 ml (3 tbsp) fresh herbs (parsley, mint)
- 15 ml (1 tbsp) sumac
Dressing
- 30 ml (2 tbsp) lemon juice
- 20 ml (4 tsp) olive oil
- 5 ml (1 tsp) honey
- 1 garlic clove, finely chopped
- Pepper and salt, to taste
Preparation
- In a large non-stick skillet, toast the pita wedges over medium heat for 2 to 3 minutes, turning halfway through, until golden and crispy. Let cool slightly.
- In a large salad bowl, place the romaine lettuce, cherry tomatoes, cucumbers, radishes, bell pepper, red onion, the fresh herbs and sumac. Toss gently.
- In a small bowl, whisk together the lemon juice, olive oil, honey, garlic, pepper and salt.
- Pour the dressing over the salad just before serving and toss well.
- Add the toasted pita wedges just before serving to maintain their crunch.
Notes
Keeps for 3 days in an airtight container in the refrigerator (without the pita wedges and dressing).
