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Fattoush

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

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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

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

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Total Time:

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

  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.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

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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