Fattoush Salad with Mint Dressing

Ingredients

Toasted Pita

• 2 whole grain pitas, torn into bite-size pieces
• 2 Tbs olive oil
• Pinch of fine sea salt

Salad

• 8 to 10 ounces fresh romaine lettuce, chopped
• 1 large tomato, chopped, or 1 cup quartered cherry tomatoes
• 1 cup quartered and thinly sliced Persian or English cucumber
• 1 cup chopped red onion
• 1⁄2 cup chopped radish (about 3 medium)
• 1⁄2 cup torn fresh mint leaves
• 1⁄2 cup crumbled feta
• Ground sumac, for sprinkling on top
• 1⁄2 cup Fresh Mint dressing

Directions

Toast the pita

1. Heat your oven to 400° Fahrenheit. On a large, rimmed baking sheet, toss the torn pita with 2 tablespoons olive oil until lightly coated. Sprinkle with salt and bake in the oven until the pieces are very golden and crispy, tossing halfway, 8 to 12 minutes. Set the baking sheet aside to cool.

Prepare the salad

2. Make the salad dressing as directed and set aside.
3. In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, onion, radish, mint, optional parsley and feta, and toasted pita.
4. Wait until you’re ready to serve to drizzle up to 1/2 cup dressing over the salad. Gently toss until all of the ingredients are lightly coated in dressing. Serve promptly, and sprinkle individual servings generously with sumac.

Notes

• This salad is best consumed soon after making, since the dressing will wilt the lettuce and soften the pita with time. If you intend to have leftovers, store the salad separately from the dressing, and toss individual salads before serving. The salad will keep this way, covered and refrigerated, for up to 4 days.