Ingredients
For the Salad:
- 1 head of romaine lettuce, chopped
- 1/2 English cucumber, diced
- 6 radishes, ends removed, chopped
- 4 green onions, green parts chopped
- 1/2 cup fresh curly parsley, chopped
- 1 green pepper, seeds removed, chopped (optional)
- 1/4 red onion, diced (optional)
- 1 cup of tomatoes, seeds removed, chopped
- 1/4 cup fresh mint, chopped
- 1 tablespoon sumac (more or less depending on your tastes)
- 1 1/2 cups pita chips
For the Dressing:
- 1 garlic clove, minced
- 1/4 teaspoon salt (more to taste)
- 1/8 teaspoon pepper
- Juice of two lemons
- 1/2 cup olive oil
- 1 teaspoon sumac
Instructions
- Prepare Vegetables: Wash and chop all the vegetables thoroughly. Place the chopped vegetables along with the chopped romaine lettuce into a large mixing bowl.
- Make Dressing: In a small bowl or salad dressing shaker, combine minced garlic, salt, pepper, lemon juice, olive oil, and sumac. Mix or shake well to blend all the flavors thoroughly.
- Toss Salad: Pour half of the dressing over the salad and toss gently to coat the vegetables evenly. Taste and add more dressing as desired. Reserve any remaining dressing in the refrigerator for later use.
- Garnish and Serve: Sprinkle additional sumac over the entire salad for extra flavor and top with crunchy pita chips. Serve immediately to enjoy the crispy texture of the chips.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Add pita chips fresh when serving to retain their crispiness.
Notes
- Fattoush can be customized with various vegetables based on availability and preference.
- Feel free to increase the amount of fresh parsley and mint if you enjoy herbs.
- Adding pomegranate seeds to the salad or pomegranate molasses to the dressing introduces a delightful tangy flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
- Diet: Vegetarian
