Fattoush Salad by Danielle

Ingredients

• 2 tablespoons grapeseed oil
• 2 pita bread rounds, cut into 1-inch pieces
• 2 cups shredded romaine lettuce
• 1 green bell pepper, cut into bite-size pieces
• 1 large roma tomato, cut into bite-size pieces
• ½ red onion, sliced
• ½ English cucumber, cut into bite-size pieces
• ¼ cup chopped feta cheese
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh flat-leaf parsley
• Dressing:
• ¼ cup extra-virgin olive oil, or more to taste
• 1 lemon, juiced, or more to taste
• 1 clove garlic, grated
• ½ teaspoon Greek seasoning
• ½ teaspoon ground sumac (Optional)
• salt and ground black pepper to taste

Step 1

Warm some grapeseed oil in a large skillet over medium-low heat. Toss in the pita bread pieces and cook, stirring occasionally, until they turn golden and crispy—this should take about 2 to 3 minutes. Once done, transfer them to a plate lined with paper towels to drain any excess oil.

Step 2

In a big bowl, combine the chopped romaine lettuce, tomato, red onion, cucumber, feta cheese, mint, and parsley. Give it a good mix to bring all the flavors together.

Step 3

Whisk together the olive oil, lemon juice, minced garlic, Greek seasoning, sumac, salt, and black pepper until the dressing is smooth and well blended.

Step 4

Pour the dressing over the salad, then add the crispy pita pieces. Toss everything gently so the bread stays crunchy and the salad is evenly coated with the dressing. Serve right away and enjoy!