Freshly fried pitta bread, lettuce, peppers, onion, tomato, cucumber and feta cheese are topped with a mint and and lemon dressing in this traditional fattoush salad.
1 person made this
2 tablespoons grapeseed oil
2 pitta breads, cut into 2cm pieces
100g shredded romaine lettuce
1 green pepper, cut into bite-size pieces
1 large beef tomato, cut into bite-size pieces
1/2 red onion, sliced
1/2 cucumber, cut into bite-size pieces
65g feta cheese, chopped
2 tablespoons freshly chopped mint
1 tablespoon freshly chopped flat-leaf parsley
60ml extra-virgin olive oil, or more to taste
1 lemon, juiced, or more to taste
1 clove garlic, grated
1/2 teaspoon Greek seasoning or dried oregano
1/2 teaspoon ground sumac (optional)
salt and freshly ground black pepper to taste
Method Prep:20min › Cook:5min › Ready in:25min
Heat grapeseed oil in a large pan over medium-low heat. Cook and stir pitta bread pieces in hot oil until golden brown, 2 to 3 minutes. Transfer bread pieces to a plate lined with kitchen roll.
Stir romaine lettuce, tomato, red onion, cucumber, feta cheese, mint and parsley together in a large bowl.
Whisk olive oil, lemon juice, garlic, seasoning, sumac, salt and black pepper together in a bowl until completely combined. Pour olive oil mixture and pitta bread pieces onto lettuce mixture; toss to coat.