Fattoush salad with crispy pita chips
Yeung Man Cooking · ♥ 4.1K likes · 82.1K views · 12 min video
Read about tomatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole pita bread
Preheat the oven to 350. Chop two pita breads into bite-size pieces and bake a couple of minutes until crispy; set a timer.
- ½ whole red onion
- 3 whole radishes
Thinly slice half a red onion and three radishes.
Leave the chips in the pan to cool gradually; a closed container traps heat and condensation and makes them soggy.
Keeping the chips crisp
- 1 whole cucumber
- 1 whole green bell pepper
Roughly chop one cucumber into bite-sized pieces; chop one green bell pepper small; halve about 200 g cherry tomatoes.
- 200 g cherry tomatoes
- 450 g romaine lettuce
Wash and chop about 450 g romaine and dry it completely in a salad spinner so the dressing is not diluted.
Washing and spinning the romaine
- 1 piece garlic
- ½ tsp salt
- 2 tbsp sumac
- 2 tbsp lemon juice
- 4 tbsp olive oil
Grate one garlic clove into a small jar with half a teaspoon salt, two tablespoons sumac, two tablespoons lemon juice and four tablespoons olive oil; shake well.
Pour the dressing over the salad, toss, plate, and top with the crispy pita chips.
Tossing and topping