The Middle Eastern salad known as fattoush combines a medley of chopped vegetables with toasted pita chips. For a complete meal, top the salad with the protein of your choice, such as roasted or grilled chicken or lamb, or grilled shrimp. To mellow the bite of the raw red onion, place the slices in a bowl, cover with cold water and let stand for 10 minutes, then drain and pat dry.
- 2 pita bread rounds, cut into 1-inch triangles
- Olive oil for brushing, plus 6 Tbs.
- Kosher salt, to taste
- 2 Tbs. red wine vinegar
- 2 Tbs. fresh lemon juice
- 1 Tbs. honey
- 2 tsp. ground sumac
- 2 Tbs. chopped fresh flat-leaf parsley
- Freshly ground pepper, to taste
- 5 oz. spring greens mix or mesclun
- 1/2 English cucumber, cut into 1/16-inch half-moons
- 1/2 red onion, very thinly sliced
- 1 can (14 oz.) chickpeas, drained and rinsed
- 1/3 cup pitted Kalamata olives, halved
- 2 1/2 oz. crumbled feta cheese
Preheat an oven to 350°F.
Place the pita triangles on a baking sheet. Brush on both sides with olive oil and sprinkle with salt. Transfer to the oven and bake, turning the pita triangles over halfway through the baking time, until golden and crisp, 10 to 15 minutes. Let cool.
Meanwhile, in a small bowl, whisk together the vinegar, lemon juice, honey, sumac and parsley. Whisk in the 6 Tbs. olive oil, and season the vinaigrette with salt and pepper.
In a large bowl, toss together the greens, cucumber, onion, chickpeas, olives, cheese and pita triangles. Toss with the vinaigrette to taste and serve immediately. Serves 4.