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Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  40 Minutes
  8 servings, about 1 1/2 cups each
Toasting the pita adds crunch to this bright-tasting salad, and a drizzle of olive oil and a sprinkle of ground sumac—the berry of a bush that grows wild all over Lebanon—add depth. Letting the salad sit for a bit before eating allows the pita to soak up the lemony dressing.
2   6-inch whole-wheat pitas, split
3 tablespoons  extra-virgin olive oil, divided
1 1/4 teaspoons  ground sumac, divided
1/4 cup  lemon juice
1/2 teaspoon  salt
1/4 teaspoon  freshly ground pepper
1 large head  romaine lettuce, coarsely chopped
2   large tomatoes, diced
2   small salad cucumbers or 1 large cucumber, seeded and diced (peeled if desired)
1/2 cup  thinly sliced red onion
1/3 cup  thinly sliced fresh mint
Fattoush Recipe at
Preheat oven to 350 degrees F.

Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac. Bake until the pita halves are golden and crisp, about 15 minutes. When cool, break into bite-size pieces.

Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces; toss to coat. Let stand for 15 minutes before serving.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Middle Eastern Tastes: Sides and Starters
Nutrition Facts per Serving
Yield:   8 servings, about 1 1/2 cups each
Calories: 136
Fat, Saturated: 1g
Fiber: 4g
Carbohydrates, Total: 19g
Sodium: 269mg
% Cal. from Fat: 40%
Fat. Total: 6g
Protein: 4g
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