Similar to Italian panzanella, this salad, called fattoush, has crunchy pita chips mixed right in.
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3 (8-inch round) pita breads
1/4 cup Land O Lakes® Garlic & Herb Butter Spread melted
1/2 cup lemon juice
1 teaspoon ground sumac
1 teaspoon finely chopped fresh garlic
1 teaspoon freshly grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
3 cups shredded romaine
1 1/2 cups halved grape tomatoes
1 1/2 cups chopped English cucumber
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint leaves
1/2 cup chopped green onions
Ground sumac, if desired
Heat oven to 400°F.
Cut each pita into 8 wedges; split each piece in half. Place pita wedges into bowl. Add butter spread; toss to coat. Place pita wedges in single layer on baking sheet. Bake 7-9 minutes or until crispy and golden brown. Cool.
Combine lemon juice, 1 teaspoon ground sumac, garlic, lemon zest, salt and pepper in bowl; mix well. Add olive oil slowly while whisking to combine. (Dressing may separate. Stir to combine before adding to salad.)
Place all salad ingredients into bowl. Add cooled pita chips and enough dressing to generously coat; let stand at least 10 minutes. Refrigerate up to 2 hours before serving.
Sprinkle salad with additional ground sumac before serving, if desired.
Ground sumac is a traditional Middle Eastern spice with a fruit-tart flavor and a deep red color. It is delicious sprinkled over any food that would typically be served with a squeeze of lemon. Try it sprinkled on hummus for a new flavor twist. Check the ethnic section of your grocery store, specialty spice shops or online to find this spice.
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