nut free, soy free 3-6 servings 45 minutes 45 minutes

Fattoush, while fun to pronounce, is also healthy, hearty salad that hails from the Middle East. This particular recipe calls for pita bread that’s toasted in a dry nonstick pan instead of being fried in oil. If you’re going to eat something fried, don’t waste that opportunity on a salad. Just saying.

These little suckers are a strange combination of sweet and fiery, so slice them thinly if you’re going to eat them raw. They’re vitamin C bombs that, when dropped, blow up and release cancer-fighting powers.
If you want to make this salad ahead of serving time, be sure to add the pita chips last so they don’t get all mushy and disappointing by the time it hits the table.

1 romaine lettuce heart, roughly chopped
1 round pita bread, cut into 1-inch squares
2 roma tomatoes, medium dice
2 lemons, juiced
1 cup cucumbers, cut into half-rounds
1/2 cup white onion, thinly sliced
1/2 cup radishes, thinly sliced
1/2 cup mint leaves, loosely packed
1/4 serrano pepper, finely chopped (optional)
1 tbsp extra virgin olive oil
2 tsp sumac
salt to taste
In a non-stick pan, heat the pita squares until they begin to toast and become crunchy and slightly browned. Constantly keep an eye on them and move them around to make sure they don’t burn. Set aside.
Combine the rest of the ingredients into a large bowl, adding the romain lettuce last to ensure crispiness.
Right before serving, add the pita squares so they remain crunchy.