Lunch · 20 min · middle-eastern

Crunchy Fattoush

Middle Eastern flavors, weeknight effort. Romaine meets tomatoes in a 20-minute lunch worth keeping in rotation. It is weeknight cooking that still hits your targets — 4 grams of protein per serving. Naturally vegan and mediterranean, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 head Romaine
• 1.5 cups Tomatoes
• 1 Cucumber
• 6 Radishes
• 2 Pita bread
• 2 tbsp Sumac
• 1 Lemon
• 3 tbsp Olive oil
• 1/4 cup Mint
• 1 clove Garlic

Steps

1. Tear the pita into bite-size pieces, toss with 1 tablespoon of the oil and salt, and bake at 400°F for 8 minutes until crisp — they keep crunching in the salad.
2. Whisk the remaining oil, lemon juice, grated garlic, and sumac into a brick-red dressing.
3. Chop the romaine, tomatoes, cucumber, and radishes into hearty, scoopable pieces.
4. Toss the vegetables with the dressing and let stand 5 minutes so the leaves soften slightly.
5. Fold in the mint and the pita chips at the very last second — early chips go soggy.
6. Dust with extra sumac and serve immediately.

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