Fattoush Salad Pitas
These Fattoush Salad Pitas have all the flavors and textures you’d ever want in a meal. They make the easiest - and most delicious - lunch.
Ingredients
- 2 8- inch pitas + more to fill salads with
- 1 tablespoon olive oil
- 1 head romaine lettuce roughly chopped
- 3 mini cucumbers thinly quartered
- 2 Roma or Campari tomatoes roughly chopped
- 4 green onions chopped
- 2-3 small radishes thinly sliced
- 1/4 cup fresh parsley finely chopped
Dressing
- Juice of 1 lemon
- 1/3 cup olive oil
- 2 tablespoons date syrup or pomegranate molasses
- 1 teaspoon sumac
- Salt
- Pepper
Instructions
- Roughly chop 1 head of romaine lettuce, and 2 Roma or Campari tomatoes. Thinly quarter 3 mini cucumbers and thinly slice 2-3 small radishes. Chop 1/4 cup of fresh parsley and 4 green onions.
- Chop the 2 pitas into small cubes. Add the olive oil to a pan over medium high heat. Add the pita and fry until golden and crispy, stirring occasionally, for about 5-10 minutes. Set aside and let cool.
- Chop the lettuce, cucumbers, tomatoes, green onions, radishes and parsley. Add to a large bowl. Add the cooled pita chips and set aside.
- Add all dressing ingredients to a small bowl and whisk well until combined. Pour dressing over the salad and toss.
- Slice pita bread in half and fill each half with fattoush salad (it should fill about 4 pitas).