Lunch · 20 min · middle-eastern

Fattoush

Dinner decisions, handled: Fattoush pairs romaine hearts with tomatoes for a 20-minute Middle Eastern lunch.

✓ USDA-verified nutrition data

Ingredients

• 2 Romaine hearts
• 2 cups Tomatoes
• 1 Cucumber
• 6 Radishes
• 2 Pita bread
• 3 tbsp Olive oil
• 3 tbsp Lemon juice
• 2 tsp Sumac
• 1 clove Garlic
• 1/4 cup Mint
• 1/2 cup Parsley

Steps

1. Tear or quarter the pita and toast the pieces in a 400°F oven for 8 minutes with a drizzle of oil and a pinch of salt, until golden and crisp. Toasted pita should be a crouton with attitude — sturdy enough to stay crunchy in dressing for a while.
2. Whisk the olive oil, lemon juice, grated garlic, sumac, and 1 teaspoon of salt. Sumac is the soul of fattoush — its lemony, crimson tang should hit your tongue first.
3. Chop the romaine into wide ribbons, and cut the tomatoes, cucumber, and radishes into generous bite-size pieces. Fattoush is a chunky salad; keep everything big enough to hold its shape.
4. Toss the vegetables with the herbs and dressing just before serving, so nothing wilts.
5. Add the toasted pita at the very last moment and toss once, gently. The pita is at its best half-crisp, half-soaked — serve immediately.

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