Fattoush Salad
This salad is from Robin Jemal’s cookbook “Dare to be Different, Volume 2.” It’s a great book filled with lots of practical, flavorful recipes that are perfect for a busy family. Wholesome ingredients and not too fussy. This one in particular has been in the rotation for almost a year! Follow Robin on Instagram at @daretobedifferentcook
Fattoush Salad
Ingredients:
Pita Chips:
3 pita bread pockets
Olive oil spray
Zaatar spice
Salt
Zaatar Dressing:
¼ avocado
½ cup lemon juice (about 3 lemons)
1 clove garlic (The original recipe says 1, but I am a garlic lady so I use 2 cloves. Doesn’t matter, do what you feel)
3 tablespoons zaatar spice
1 ½ teaspoons salt
1 teaspoon honey
¼ teaspoon cayenne
3 tablespoons fresh parsley, chop then measure
½ cup extra virgin olive oil
Salad:
2 hearts of romaine lettuce, thinly cut
4 radishes, sliced thin
2 tomatoes chopped (I use whatever is sweetest - today I used baby heirloom tomatoes instead)
4 stalks celery, chopped
3 kirby cucumbers, peeled and sliced
2 ears of fresh corn (Robin likes the corn boiled for 8 minutes and removed off the cob. I’m too lazy. I cut it raw off the cob - delicious.)
3 tablespoons fresh parsley, chop then measure
1 tablespoon fresh mint, rough chop then measure
1 avocado, cubed
Directions:
Preheat your oven to 400 degrees (375 convection)
Cut your pitas into 8-12 bite-size pieces and split each piece in half to make thin chips. Arrange pitas in a single layer on your baking sheet. Spray pitas with plenty of olive oil cooking spray and sprinkle zaatar evenly over the pita bites. Bake for 8- 10 minutes or until the chips are golden brown and crispy.
Making your dressing:
You have 2 options here - you can either throw all your ingredients into a food processor and blend well or you can do this by hand. (Food processor is so easy and fast!) However, if you would like to do it by hand, you may.
Mash your avocado with a fork in a medium bowl. Whisk in your lemon juice slowly until fully combined with the avocado. Add your garlic, zaatar, salt, honey, cayenne and parsley. Mix well until smooth. While continuously mixing, add your olive oil one drop at a time until fully combined.
Combine all your salad ingredients into a bowl. Pour dressing and toss well. Arrange pita chips around the bowl, or mix right into the salad.
Plan ahead:
All of your salad vegetables can be cut the day before (except the avocado must be cut before serving) and stored in containers or zippered bags lined with paper towels. The pita chips and dressing can be made up to a day in advance and stored in separate air tight containers.
