Fattoush

From EatingWell: May/June 2007, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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.

8 servings, about 1 1/2 cups each

Active Time: 25 minutes

Total Time: 40 minutes

Nutrition Profile

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

Preparation

Preheat oven to 350°F.
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.
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; 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).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 fat