Known as fattoush, this refreshing salad goes perfectly with anything barbecued. It’s a great way to use up pita that is less than fresh. Ground sumac is made from the ground dried berries of a Middle Eastern shrub. You can find sumac at specialty stores in its ground or dried berry form. It adds a traditional sour note to the salad.
Makes 8 side salad servings
2 pita breads
3 cups (750 mL) bite-sized pieces romaine lettuce
1 pint cherry or grape tomatoes
Half English cucumber, chopped
1 sweet green pepper, chopped
1/4 cup (50 mL) chopped fresh mint
1/4 cup (50 mL) chopped fresh parsley
2 green onions, chopped
1/2 cup (125 mL) Kalamata olives, pitted and halved
1/2 cup (125 mL) Newman’s Own® Olive Oil & Vinegar Dressing
2 tsp (10 mL) ground sumac or juice of half a lemon
1. PREHEAT barbecue or in grill pan on stove top, cook pita bread over medium heat for 5 to 6 minutes per side or until crisp and grill-marked. Set aside to cool.
2. TOSS romaine, tomatoes, cucumber, mint, parsley, green onions and olives. Add Newman’s Own® Olive Oil & Vinegar Dressing and sumac; toss to coat. (Salad can be made to this point early in day. Chill. Add pita just before serving to maintain crispness.)
2. BREAK pita up into bite-sized chunks. Add to salad; toss to coat. Serve immediately.
TIP: To turn this into a main course, add some crumbled feta cheese for protein.
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