Summer Fattoush Salad

A twist on the traditional fattoush salad with lettuce, spiralized zucchini, radishes, sliced cucumber, and halved cherry tomatoes. 

Summer Fattoush Salad

Yield 4 servings

Ingredients

Pita Chips

4 pitas or pita pockets, cut into small wedges

1/4 cup olive oil

1 garlic clove, finely chopped

1 tablespoon sumac

1/2 teaspoon corse Kosher salt

Salad

1 heart of green leaf or Romaine lettuce, chopped

1 medium zucchini, spiralized

1/2 English cucumber, thinly sliced

1 cup cherry tomatoes, halved

5 radishes, thinly sliced

1 cup lightly packed fresh parsley leaves

1/4 cup chopped fresh mint leaves

Herb-vinaigrette

1/3 cup olive oil

1/4 cup chopped parsley

2 tablespoon thinly sliced mint

2 tablespoons chives, thinly sliced

2 tablespoons fresh lime juice

1 teaspoon honey

Salt and pepper

1 teaspoon sumac

Instructions

Heat oven to 400°F. Line 2 baking sheet with parchment paper.

Divide pita wedges in a single layer on the pans. In a small bowl mix together oil and garlic. Brush oil mixture over pita and season with sumac and salt. Bake 10 to 15 minutes, turning halfway through or until lightly brown; set aside

In a large mixing bowl, combine the chopped lettuce, zucchini noodles, cucumber, tomatoes, radishes, parsley and mint.

In a small whisk together all Herb-Vinaigrette ingredients until smooth.

Dress the salad with half of the vinaigrette and toss lightly. Add half of the pita chips, and toss gently. Serve the salad with additional dressing and pita chips.