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Fattoush

:  May/June 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4.2 (24 votes)

Toasting the pita adds crunch to this bright-tasting salad, and a drizzle of olive oil and a sprinkle of ground sumac—the berry of a bush that grows wild all over Lebanon—add depth. Letting the salad sit for a bit before eating allows the pita to soak up the lemony dressing.


READER'S COMMENT:
"Would love to know what the dish pictured with this salad is! "
Fattoush Recipe

Makes: 8 servings, about 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 2 6-inch whole-wheat pitas,split
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 1/4 teaspoons ground sumac, (see note), divided
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 large head romaine lettuce, coarsely chopped
  • 2 large tomatoes, diced
  • 2 small salad cucumbers, or 1 large cucumber, seeded and diced (peeled if desired)
  • 1/2 cup thinly sliced red onion
  • 1/3 cup thinly sliced fresh mint

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Preparation

  1. Preheat oven to 350°F.
  2. Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac. Bake until the pita halves are golden and crisp, about 15 minutes. When cool, break into bite-size pieces.
  3. Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces; toss to coat. Let stand for 15 minutes before serving.

Tips & Notes

  • Note: The tart berries of the sumac bush add another element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com.

Nutrition

Per serving: 136 calories; 6 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 19 g carbohydrates; 0 g added sugars; 4 g protein; 4 g fiber; 269 mg sodium; 387 mg potassium.

Nutrition Bonus: Vitamin A (90% daily value), Vitamin C (46% dv), Folate (29% dv), Selenium (15% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 vegetable, 1 fat


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Recipe Categories

Style/Theme
Vegan
Vegetarian
Entertaining, casual
Entertaining, formal
Picnic
Type of Dish
Salad, side/appetizer
Ethnic/Regional
Middle Eastern
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Total Time
More than 1 hour
Servings
8 or more
Preparation/ Technique
Bake
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
EatingWell for a Healthy Heart Cookbook (2008)
May/June 2007
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