fatoosh salad

This weekend was HOT.  Which made adorable rompers a must (see above cuteness).  We brought our A/C window unit into the house and have had the fans going non stop to keep the house a bit cooler.  When it’s super warm like this (mid 80s-90 is hot here in Washington), I really dislike cooking.  The oven and stove act as heater for the house and that the last thing I wanted to do.  Last night I was craving a cool refreshing salad and this fatoosh salad hit the spot.  It was filled with crisp veggies, pita bread (I skipped toasting it to avoid turning the oven on) and feta, but my favorite flavor in it was the chopped parsley and mint.  I need to do that regularly in salads!  The kids were both big fans of the pita and ate that first, of course.

The recipe comes from my secret recipe club pick of the month Sarah’s Kitchen!  Sarah loves to cook and bake, shop, coupon and craft.  Sounds like many things I love as well!  Her recipe list is massive, so I zoned in on the category with salads.  I knew I wanted to make some sort of salad and loved this pick, as did her husband she says.  It’s always a win when the husband is happy with the meal.  Mine at all of his salad, plus we served it with some delicious salmon.  The perfect summertime meal!

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Fatoosh Salad

The perfect summertime meal!

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Salad

Cuisine: American

Keyword: salad

Author: Heather

Ingredients

• 2 pita breads
• 4 leaves romaine lettuce torn into bite-size pieces
• 2 green onions chopped
• 1 cucumber chopped
• 3 tomatoes chopped
• ¼ cup chopped fresh mint leaves
• ¼ cup chopped fresh parsley
• 1 clove garlic minced
• 2 tbsp sumac (I omitted, could not find it at my regular grocery store)
• ¼ cup lemon juice
• ¼ cup olive oil
• 1 tsp sea salt
• ¼ tsp ground black pepper
• feta cheese

Instructions

• Preheat oven to 350 degrees.
• Toast pitas 5 to 10 minutes in the preheated oven until crisp and break into bite size pieces (or omit the toasting like I did).
• Place the pita, lettuce, green onion, cucumbers, tomatoes, mint and parsley in a bowl together and toss.
• In a blender (I used my magic bullet), combine the garlic, sumac, lemon juice, olive oil, salt and pepper and blend until smooth and creamy.
• Pour the dressing over the salad (I always like to start with a small amount then add more), add the feta and toss to combine.

Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Fatoosh Salad

recipe from here

Ingredients

• 2 pita breads
• 8 leaves romaine lettuce, torn into bite-size pieces
• 2 green onions, chopped
• 1 cucumber, chopped
• 3 tomatoes, chopped
• ¼ cup chopped fresh mint leaves
• ¼ cup chopped fresh parsley
• 1 clove garlic, minced
• 2 tablespoons sumac (I omitted, could not find it at my regular grocery store)
• ¼ cup lemon juice
• ¼ cup olive oil
• 1 tsp sea salt
• ¼ tsp ground black pepper
• feta cheese

Directions

1. Preheat oven to 350 degrees.
2. Toast pitas 5 to 10 minutes in the preheated oven until crisp and break into bite size pieces (or omit the toasting like I did).
3. Place the pita, lettuce, green onion, cucumbers, tomatoes, mint and parsley in a bowl together and toss.
4. In a blender (I used my magic bullet), combine the garlic, sumac, lemon juice, olive oil, salt and pepper and blend until smooth and creamy.
5. Pour the dressing over the salad (I always like to start with a small amount then add more), add the feta and toss to combine.

Have you ever had a fatoosh salad?  What is your go-to salad for hot days?  Hope your week starts out wonderfully!

Heather