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
Preparation
Step 1Make 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.Step 2Make 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.Step 3Make dressing: In a medium bowl whisk together lemon juice, balsamic vinegar, red wine vinegar, kosher salt, and oil until combined. (No need to emulsify!)Step 4Add dressing to romaine mixture and toss to combine, then top with toasted pita.
The best way to mix fattoush is with your hands. I like to add the croutons to the salad only when I’m ready to dress so that they don’t get too soggy, but these croutons are great once they’ve absorbed a little dressing. The salad should have a vinegary bite to it. After you mix the salad you should always taste and adjust the dressing to your liking. I can never have enough salt. Have you made this yet? Let us know how it went in the comments below!
