Fattoush Salad

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 180°C (350°F) or a toaster oven to medium-high.

   Ca. 5 min.

   Kokkens note: For extra flavor, you can brush the pita pieces lightly with olive oil before toasting.

2. 2

   Toss the pita bread pieces with the olive oil for pita, then spread them in a single layer on a baking sheet.

   Ca. 1 min.

3. 3

   Toast the pita in the preheated oven for 8-10 minutes, or until golden brown and crispy.

   Ca. 10 min.

   Kokkens note: Keep an eye on them to prevent burning, as pita can toast quickly.

4. 4

   While the pita toasts, prepare the vegetables. In a large salad bowl, combine the diced cucumber, diced roma tomatoes, diced green bell pepper, thinly sliced red onion, chopped romaine lettuce, chopped fresh parsley, and chopped fresh mint.

   Ca. 10 min.

5. 5

   In a small bowl, whisk together the extra virgin olive oil for dressing, lemon juice, sumac, minced garlic, salt, and black pepper until well combined.

   Ca. 2 min.

   Kokkens note: Taste and adjust the seasoning of the dressing to your preference.

6. 6

   Once the pita is toasted, remove it from the oven and let it cool slightly.

   Ca. 2 min.

   Kokkens note: Cooling the pita ensures it stays crispy when added to the salad.

7. 7

   Pour the dressing over the chopped vegetables and herbs.

8. 8

   Add the cooled toasted pita pieces to the salad.

9. 9

   Gently toss everything together until the vegetables and pita are evenly coated with the dressing.

   Ca. 1 min.

   Kokkens note: Serve immediately to enjoy the pita while it's still crispy.