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Lebanese Fattoush Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch & Dinner
Servings 2

Cooking & Baking Supplies

  • Baking Tray
  • Parchment Paper

Ingredients  

Salad

  • 2 small pitas, about 2 cups cut into triangles
  • olive oil to coat pita
  • sprinkle of salt
  • 1 large cucumber, cubed
  • 1 large tomato, cubed
  • 1/2 cup onions, cut into thin slivers
  • 1 large head of romaine, green leaf lettuce, or red leaf
  • 1/4 cup parsley, chopped
  • za’atar (optional)

Dressing

  • 1 garlic clove, crushed and chopped
  • 3 tbsp olive oil
  • 2 1/2 tbsp lemon juice
  • 1 tsp fresh mint, chopped
  • 1 tsp balsamic vinaigrette
  • salt and pepper
  • little bit of lemon zest

Instructions 

  • Preheat the oven to 425 degrees and line a baking tray with parchment paper.
  • Cut the pitas into triangle pieces and place on the baking tray.
  • Coat the pita in olive oil and salt.
  • Cook the pita chips for 8-10 minutes (keep an eye on them and shake them half way through to loosen up).
  • While the pita cooks, cut up the cucumber, tomato and onion and then add to a large bowl with the lettuce and parsley.
  • In a small bowl or jar, mix all dressing ingredients together.
  • Remove the pita from the oven and let cool, then add to the bowl with all the vegetables.
  • Top salad with dressing and sprinkle za’atar if you want and ENJOY!
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