Name: Fattoush
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 hearts romaine lettuce -; 2 small seedless cucumbers, such as Persian -; 12 cherry or campari tomatoes -; 1/4 c. freshly chopped mint leaves -; 1/2 c. Freshly Chopped Parsley -; 1/4 c. thinly sliced red onion -; 1/4 c. thinly sliced green onions, white and light green parts only -; 6 medium radishes -; 1 thin pita bread -; 1/2 c. fresh lemon juice -; 2 tbsp. red wine vinegar -; 2 tbsp. balsamic vinegar -; 1 tbsp. kosher salt -; 1 1/2 c. extra-virgin olive oil, plus more for pita -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Fattoush

1. 2 hearts romaine lettuce -

2. 2 small seedless cucumbers, such as Persian -

3. 12 cherry or campari tomatoes -

4. 1/4 c. freshly chopped mint leaves -

5. 1/2 c. Freshly Chopped Parsley -

6. 1/4 c. thinly sliced red onion -

7. 1/4 c. thinly sliced green onions, white and light green parts only -

8. 6 medium radishes -

9. 1 thin pita bread -

10. 1/2 c. fresh lemon juice -

11. 2 tbsp. red wine vinegar -

12. 2 tbsp. balsamic vinegar -

13. 1 tbsp. kosher salt -

14. 1 1/2 c. extra-virgin olive oil, plus more for pita -

How to cook deliciously - Fattoush

1. Stage

Make salad: Preheat oven to 350°. Meanwhile, chop romaine, cucumbers, tomatoes, and radishes into 1/2" pieces. (It's important to cut these veggies to roughly the same size.) Place in a large serving bowl.

2. Stage

Make croutons: Open pita along the seam and stack onto one another. Roll pita and thinly slice, as if you were trying to get a nice chiffonade. Place on a large baking sheet and lightly coat in a little oil and kosher salt. Toast in the oven for 5 to 10 minutes or until golden.

3. Stage

Make dressing: In a medium bowl whisk together lemon juice, balsamic vinegar, red wine vinegar, kosher salt, and oil until combined. (No need to emulsify!)

4. Stage

Add dressing to romaine mixture and toss to combine, then top with toasted pita.