Fattoush
Crisp Levantine pita salad with Roma tomatoes, Persian cucumbers, red radishes, parsley, mint, ground sumac, lemon, and olive oil. Toasted pita is added near serving so the salad stays bright and crisp.
- Cuisine
- Levantine
Shopping options
ground sumac
2 Teaspoon
Morton & Bassett® All Natural Sumac
10%
extra-virgin olive oil
0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
lemons
6 Ounce
Kroger® Fresh Lemons Bag
19%
kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Persian cucumbers, sliced
8 Ounce
Private Selection® Seedless Baby Cucumbers
100%
ground black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
fresh mint, chopped
0.5 Ounce
Simple Truth Organic® Mint
100%
pita bread, torn into bite-size pieces
2 Count
Toufayan® Classic White Pita Loaves
100%
red radishes, thinly sliced
4 Ounce
Green Top Red Radishes
50%
fresh flat-leaf parsley, chopped
1 Ounce
Parsley - Italian
47%
Roma tomatoes, diced
12 Ounce
Fresh Roma Tomato
78%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- pita bread-2 piece
- Roma tomatoes-12 oz
- Persian cucumbers-8 oz
- lemons-6 oz
- red radishes-4 oz
- fresh flat-leaf parsley-1 oz
- fresh mint-0.5 oz
- extra-virgin olive oil-0.25 cups
- ground sumac-2 tsp
- kosher salt-1 tsp
- ground black pepper-0.5 tsp
Preheat the oven to 375°F and finish the prep: dice the Roma tomatoes, slice the Persian cucumbers and red radishes, chop the parsley and mint, tear the pita, and juice the lemons to measure 3 tablespoons fresh lemon juice.
Use a stable cutting board and keep fingers tucked while slicing radishes and cucumbers.
Spread the pita on the baking sheet, toss with 1 tablespoon olive oil, 1 teaspoon sumac, and 1/4 teaspoon kosher salt, then bake for 8 to 10 minutes until crisp and lightly browned.
Use oven mitts when handling the hot baking sheet.
In a small bowl, whisk the 3 tablespoons lemon juice with the remaining 3 tablespoons olive oil, remaining 1 teaspoon sumac, remaining 3/4 teaspoon kosher salt, and black pepper.
In a large mixing bowl, combine the tomatoes, cucumbers, radishes, parsley, and mint, then add the dressing and toss gently until evenly coated.
Let the toasted pita cool for 2 minutes, then add it to the salad just before serving and toss briefly so the pita stays crisp at the edges.
How did it turn out?
Rating and review tools are unavailable right now.