Fattoush Salad
A light salad dressed with a simple vinaigrette and toasted pita chips.
Yield
4 - 6 Servings
Ingredients
- 4 slices pita bread
- ½ cup extra virgin olive oil
- ½ cup fresh-squeezed lemon juice
- 1 Tablespoon lemon zest
- 1 teaspoon each dried basil and black pepper
- ½ teaspoon ground coriander
- Salt to taste
- 1 head romaine lettuce, coarsely chopped
- 1 cup sliced cherry tomatoes
- 1 cucumber, sliced
- ½ cup shredded carrots
- ½ cup roughly chopped fresh parsley
- ½ cup roughly chopped fresh mint
Instructions
- Preheat oven to 400º.
- Slice pita bread into strips and arrange on a baking sheet. Set aside.
- Add oil, juice, zest and spices to a small jar. Shake until emulsified.
- Brush pita bread generously with olive oil dressing, and bake for 15 minutes, or until browned and crispy.
- When bread is finished baking and cooled, break each strip into bite-sized pieces.
- While bread is baking, combine lettuce, vegetables and herbs to a large mixing bowl and toss gently. Add remaining dressing and toss to coat.
- Toss in pita chips, and serve immediately. Enjoy!