Danielle’s Fattoush Salad

Ingredients

• 2 tablespoons grapeseed oil
• 2 pita bread rounds, cut into 1-inch pieces
• 2 cups shredded romaine lettuce
• 1 green bell pepper, cut into bite-size pieces
• 1 large roma tomato, cut into bite-size pieces
• 1/2 red onion, sliced
• 1/2 English cucumber, cut into bite-size pieces
• 1/4 cup chopped feta cheese
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh flat-leaf parsley
• Dressing:
• 1/4 cup extra-virgin olive oil, or more to taste
• 1 lemon, juiced, or more to taste
• 1 clove garlic, grated
• 1/2 teaspoon Greek seasoning
• 1/2 teaspoon ground sumac (optional)
• Salt and ground black pepper to taste

Directions

Heat grapeseed oil in a large skillet over medium-low heat. Cook and stir pita bread pieces in hot oil until golden brown, 2 to 3 minutes. Transfer bread pieces to a paper-towel lined plate.

Stir romaine lettuce, tomato, red onion, cucumber, feta cheese, mint, and parsley together in a large bowl.

Whisk olive oil, lemon juice, garlic, Greek seasoning, sumac, salt, and black pepper together in a bowl until completely combined. Pour olive oil mixture and pita bread pieces into lettuce mixture; toss to coat.