Lebanese Fattoush Salad Recipe for Two

I love salads, but sometimes they need a bit of tweaking to make them more appealing. The salad ingredients are the usual for a classic salad, except for the mint. I loved this addition. It brings a bright new flavor to the mix. Pita chips replacing croutons? I say yes! They brought another new element to the salad. The spices in the dressing were perfect. It was fresh and tangy. Hope you enjoy the new flavors and textures as much as we did.

Lebanese Fattoush Salad

I love salads, but sometimes they need a bit of tweaking to make them more appealing. The salad ingredients are the usual for a classic salad, except for the mint. I loved this addition. It brings a bright new flavor to the mix. Pita chips replacing croutons? I say yes! They brought another new element to the salad. The spices in the dressing were perfect. It was fresh and tangy. Hope you enjoy the new flavors and textures as much as we did.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine Lebanese

Servings 2 People

Calories 170 kcal

Equipment

• Cutting board
• Knives
• Measuring cups and spoons
• 1-Cup liquid measuring cup
• 1.5-Qt mixing bowl
• Small rimmed baking sheet
• Whisk
• Cooking spray

Ingredients

  

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• 2 Cups Mixed salad greens , chopped
• 1/2 Cup Cucumber , chopped
• 1/4 Cup Red onion , thinly sliced
• 5 Cherry tomatoes , quartered
• 1 Radish , thinly sliced
• 2 Tbsp Fresh parsley, chopped
• 1 Tbsp Fresh mint , chopped

Pita Chips

• 1/2 Pita bread , cut into bite-sized pieces
• 1/16 tsp Kosher Salt
• Cooking spray

Dressing

• 2 Tbsp Lemon juice
• 1 1/2 Tbsp Olive oil
• 1 Tbsp Red wine vinegar
• 1 tsp Lemon pepper
• 1 tsp Ground coriander
• 1 tsp Minced garlic
• 1/2 tsp Salt
• 1/8 tsp Black pepper

Instructions

 

• Preheat oven to 375°.
• Place pita pieces on a baking sheet lined with parchment paper. Spray the pieces with cooking spray. Evenly sprinkle with the kosher salt.
• Bake for 8-10 minutes or until chips are golden and crisp. Remove and cool.
• In a 1-cup glass measuring cup, whisk the olive oil, lemon juice, red wine vinegar, minced garlic, lemon pepper, coriander, salt, and black pepper. Taste for salt and pepper levels and adjust if needed. Set aside.
• In a 1.5-quart bowl, mix the salad greens, tomatoes, cucumber, radish, onion, parsley, and mint. Keep refrigerated until ready to serve.
• When ready to serve, split the salad in half and top each with the pita chips. Whisk salad dressing if needed. Serve the dressing on the side, about 2 tablespoons for each salad.

Notes

This recipe called for a spice called Sumac. We replaced it with lemon pepper and coriander. We could not locate it. If you have it on hand, please replace the lemon pepper and coriander with 1 teaspoon of sumac.

Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.

Nutrition

Serving: 1 1/2 Cups Mixed Salad with 2 Tbsp of DressingCalories: 170kcalCarbohydrates: 16gProtein: 3gFat: 11gSaturated Fat: 1.5gSodium: 770mgPotassium: 340mgFiber: 3gSugar: 3gCalcium: 70mgIron: 1.6mg

Keyword Cucumber, Lebanese, Salad, Side Dish, Tomato

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