Fattoush Salad
This vibrant Mediterranean salad is a delightful blend of crispy pita triangles, fresh greens, juicy cucumber, tangy feta cheese, and more. Tossed in a zesty sumac-infused vinaigrette, this dish offers a burst of flavors and textures in every bite. Perfect for a light and refreshing meal, this salad is sure to become a favorite at your table.
— Constant Cookbook
Ingredients
- 2 pita bread rounds, cut into 1-inch triangles
- Olive oil for brushing, plus 6 Tbs.
- Kosher salt, to taste
- 2 Tbs. red wine vinegar
- 2 Tbs. fresh lemon juice
- 1 Tbs. honey
- 2 tsp. ground sumac
- 2 Tbs. chopped fresh flat-leaf parsley
- Freshly ground pepper, to taste
- 5 oz. spring greens mix or mesclun
- 1/2 English cucumber, cut into 1/16-inch half-moons
- 1/2 red onion, very thinly sliced
- 1 can (14 oz.) chickpeas, drained and rinsed
- 1/3 cup pitted Kalamata olives, halved
- 2 1/2 oz. crumbled feta cheese
Instructions
- Preheat an oven to 350°F.
- Place the pita triangles on a baking sheet. Brush on both sides with olive oil and sprinkle with salt. Transfer to the oven and bake, turning the pita triangles over halfway through the baking time, until golden and crisp, 10 to 15 minutes. Let cool.
- Meanwhile, in a small bowl, whisk together the vinegar, lemon juice, honey, sumac and parsley. Whisk in the 6 Tbs. olive oil, and season the vinaigrette with salt and pepper.
- In a large bowl, toss together the greens, cucumber, onion, chickpeas, olives, cheese and pita triangles. Toss with the vinaigrette to taste and serve immediately. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
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