afoona
Fattoush - Levantine Salad with Crisp Pita
Salads

Fattoush - Levantine Salad with Crisp Pita

Fresh Levantine fattoush with crisp pita, chopped vegetables and a sumac dressing - a refreshing salad, perfect for summer

⏱ 30 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona🧩 2 parts

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, lemon juice, sumac, salt and black pepper until smooth.
    Bowl

To assemble

  1. 2
    Preheat the oven to 200°C (390°F).
    ⚙ Preheating the OvenOven
    💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
  2. 3
    Toss the pita pieces with the olive oil.
    Bowl
  3. 4
    Bake the pita pieces on a baking sheet 8–10 minutes, until they are crisp.
    ⚙ BakingOvenBaking pan
    💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
  4. 5
    Put the cucumber, tomatoes, green pepper, radishes and onion in a large bowl.
    Bowl
  5. 6
    Pour in the dressing and toss well.
  6. 7
    Add the parsley and mint and toss.
  7. 8
    Just before serving, add the pitas and toss.
419calories
7 gprotein
33 gcarbs
28 gfat
● protein 7%● carbs 32%● fat 61%

Per serving (406 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Oven · 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
  • Baking pan · Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
  • Bowl · Also works: Pot (None)

By the steps, as the recipe is built now: another version or addition can change the list.

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