Time: 30 min.
Complexity: easily
Servings: 4

Try this springtime take on the Levantine fattoush bread salad. Toss toasted pita bread with crisp, succulent greens, spices, and a refreshing lemon dressing. Serve immediately to keep the bread from getting soggy.

Ingredients:

• 1 romaine lettuce heart
• 2 stalks of celery
• 2 tablespoons lemon juice
• 0.5 tsp dried mint
• 0.5 tsp sumac

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

romaine lettuce, pita, cucumbers, radish, celery, lemon juice, mint, sumac, cumin

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Preparation:

Step 1
• Toss 2 torn pitas with olive oil, ground cumin, and coarse salt. Bake at 350°F (190°C) until golden brown, 8-10 minutes; toss with 1 tablespoon of ground sumac.
Step 2
• In a bowl, combine 1 sliced ​​Romaine lettuce, 3 sliced ​​Persian cucumbers, 3 sliced ​​radishes, and 2 sliced ​​celery stalks and green onions. Separately, combine 3 tablespoons olive oil, 2 tablespoons lemon juice, and 1/2 teaspoon each dried mint and sumac. Toss with the salad, pita bread, and 1/2 cup each fresh parsley, mint, and celery leaves.

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