ph. PantryHop

Middle Eastern · PANTRYHOP RECIPE

Fattoush Salad

20 minutes · 4 servings · vegan

A familiar Levantine bread salad with a simple baked-pita topping.

Ingredients

Check you have the quantities below.

  • 2 pita bread, torn into pieces
  • 2 tbsp olive oil
  • 4 cups romaine lettuce, chopped
  • 1 cucumber, sliced
  • 2 tomatoes, chopped
  • 4 radishes, sliced
  • 2 green onion, sliced
  • 3 tbsp lemon juice
  • 1 tsp sumac
  • 3/4 tsp salt

Let’s make it

  1. Heat the oven to 400 F/200 C. Toss pita with 1 tbsp oil and bake 6 to 8 minutes until crisp.
  2. Combine lettuce, cucumber, tomatoes, radishes, and green onion in a bowl.
  3. Whisk lemon juice, remaining oil, sumac, and salt. Toss with the salad just before serving.
  4. Top with crisp pita pieces.

Add the pita at the end so kids get crunchy pieces in every bite.

Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.

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