Fattoush Salad Recipe.

A trio of crisp lettuces, fresh veggies, sweet strawberries, tangy goat cheese and crunchy sumac-infused naan chips are the makings of our version of a Fattoush Salad Recipe. This Mediterranean-inspired salad is a bright summery salad you'll want to eat all season long.

Course Salad

Cuisine Mediterranean

Keyword fattoush salad,

Prep Time 25

Cook Time 15

Cool time 15

Total Time 55

Servings people

Calories 287kcal

Author Nicole

Cost $25

Equipment

1 sheet pan

Ingredients

8.8 oz Naan bread (original or garlic) (2 pieces)
2 tbsp olive oil
2 tsp sumac
1/2 tsp kosher salt
7 oz romaine lettuce
2 cups butter lettuce
1 cup shredded radicchio
1 1/2 cups halved cherry tomatoes
1 cup sliced strawberries
1 1/2 cups sliced English cucumber
1/4 cup chopped mint
5 oz chili or garlic goat cheese

Vinaigrette

2 tbsp lemon juice
1 tbsp red wine vinegar
2 tsp honey
2 tsp dijon mustard
1 small garlic clove, grated
1 tbsp olive oil

Instructions

Preheat the oven to 375 degrees. Tear the naan or pita into bite-sized pieces. Throw into a bowl and drizzle with 2 tablespoons of olive oil. Toss to coat and then sprinkle evenly with the 2 tsp sumac and 1/2 teaspoon salt. I like to use my hands to make sure every piece is coated. Spread the bread on a large baking sheet and place in the oven. Bake for 15-20 minutes, tossing halfway through until crispy and golden brown. Cool completely.
While the chips bake and cool, add the lemon juice, dijon, salt, honey, red wine vinegar and pepper to a large serving bowl, whisk to combine. Slowly whisk in olive oil. Season to taste with salt and pepper. Alternatively, you can also make the dressing in a mason jar and store in the fridge.
Prep the other ingredients. Slice the cucumber and strawberries. Tear the lettuce. Halve the cherry tomatoes. Chop the mint.
Add the lettuce on top of the dressing. Reserve a little bit of the cucumbers, strawberries, tomatoes, mint and cheese to sprinkle on top for garnish. Add the remaining cucumber, tomato, strawberries, goat cheese, cooled naan or pita and mint on top of the lettuce. Toss to combine. Season to taste with salt and pepper. Sprinkle reserved veggies, strawberries, cheese and mint on top. Sprinkle with a little bit of sumac for garnish.

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