Fattoush Salad

Fattoush Salad


April 26, 2016


2 pitas (white or whole wheat)

olive oil


1-2 Romaine hearts, chopped

2 baby cucumbers, chopped or cut into ribbons

1 pint cherry or grape tomatoes, halved

1/4 small purple onion, thinly sliced

a handful of fresh cilantro, Italian parsley or mint


1/3 cup olive or canola oil

1/4 cup balsamic vinegar

1-2 Tbsp. grainy mustard

1 Tbsp. maple syrup or honey

1 small garlic clove, finely crushed (optional)


1Preheat the oven to 350F. Brush the pita with oil, sprinkle with salt and bake on a baking sheet for 10-12 minutes, until deep golden and toasted. Let cool, then break apart into chunks.

2Arrange the romaine, cucumber, tomatoes, purple onion and cilantro in a shallow bowl or on a platter. To make the dressing, whisk all the ingredients in a small bowl or shake them in a jar. Drizzle over the salad and serve immediately, passing extra dressing at the table. ?Serves about 6.


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