Israeli Fattoush Salad with Sumac Pita Crisps Recipe - Clean Eating Magazine

Fattoush Salad with Sumac Pita Crisps

This herbed salad with crunchy pita is eaten widely around Israel. Traditionally made with stale pita, in this version the bread is lightly toasted and tossed with olive oil and a touch of sumac before it's tossed in the salad.
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Fattoush Salad with Sumac Pita Crisps recipe

Fattoush Salad with Sumac Pita Chips

  • Duration
  • Prep Time
  • 6Servings

Ingredients

Dressing

  • 2 cloves garlic, minced

  • 1/4 cup extra-virgin olive oil, divided 

  • 3 tbsp fresh lemon juice 

  • 2 tsp pomegranate molasses or raw honey 

  • 1 tsp sumac 

  • ½ tsp sea salt 

  • ¼ tsp ground black pepper 

Salad

  • 2 8-inch whole-grain pitas

  • 2 tbsp extra-virgin olive oil 

  • ½ tsp sumac  

  • ¼ tsp sea salt, divided

  • 1 small green bell pepper, chopped 

  • 2½ cups cubed English or Persian cucumber 

  • 2 cups cherry tomatoes, halved 

  • 1/3 cup finely chopped red onion 

  • 3 radishes, chopped 

  • 1 small head romaine lettuce 

  • 1½ cups roughly chopped fresh flat-leaf parsley 

  • ½ cup roughly chopped fresh mint 

  • ¼ tsp ground black pepper

Preparation

1. Make dressing: Place garlic in a small saucepan with 1 tbsp oil. Turn heat to low. When mixture sizzles, watch it for 30 seconds, then transfer to a large bowl. Whisk in lemon juice, molasses and sumac. Drizzle in 3 tbsp oil, whisking constantly, until mixture is well blended and emulsified. Season with salt and pepper.

2. Make salad: Heat a medium skillet on medium. Working 1 at a time, warm pitas in skillet, flipping once or twice, until just toasted, 1 to 2 minutes. Let cool slightly, then tear or cut into bite-size pieces and place in a medium bowl. Toss with remaining 2 tbsp oil, sumac and 1/8 tsp salt.

3. In a large bowl, combine bell pepper, cucumber, tomatoes, onions and radishes. Remove dark green outer leaves from romaine head (reserve for another use) and tear inner leaves into bite-size pieces; add to bowl with tomato mixture. Add parsley and mint. Toss to combine. Add dressing and toss to coat. Season with remaining 1/8 tsp salt and black pepper. Add pita and toss. 

Nutrition Information

  • Serving Size: 1 1/2 cups
  • Calories: 277
  • Carbohydrate Content: 27 g
  • Fat Content: 17 g
  • Fiber Content: 6 g
  • Protein Content: 6 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 399 mg
  • Sugar Content: 6 g
  • Monounsaturated Fat Content: 12 g
  • Polyunsaturated Fat Content: 2 g