Fattoush Salad
Yield: 2-4 servings
Ingredients:
- For the dressing:
- 3 tablespoons grapeseed oil
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons red wine vinegar
- 1-2 garlic cloves, pressed
- 1 1/2 teaspoons dried parsley
- 1 teaspoon sumac
- 1/2 teaspoon dried mint
- salt & pepper to taste
- For the salad:
- 4 Persian cucumbers, chopped
- 2 medium/large heirloom tomatoes, seeded & chopped
- 1/2 medium red onion, halved & thinly sliced
- 2 pitas or naans, grilled and torn or chopped
- optional: sliced radish and or chopped romaine
Directions:
- For the dressing:
- In a small mixing bowl, whisk all ingredients until well combined, and set aside.
- For the salad:
- In a large mixing bowl, toss all ingredients together except pitas. When ready to serve toss salad with dressing and top with torn pita pieces.
Notes:
*For gluten free, use GF versions or omit if necessary. If vegan make sure to check the ingredients to ensure pitas and/or naan are in fact vegan. For a more robust salad try adding a couple or few handfuls of chopped romaine and/or more of the veggies, including the addition of radishes if desired. As is if using all of the dressing, it will coat all ingredients and leave drippings on your plate.
