The Ultimate Fattoush Salad with Feta

Ingredients

For the Salad

2 hearts of romaine
1 cup cucumbers sliced and quartered
2 cups cherry tomatoes (See Notes) cut in half
1 cup red onion sliced into half moons

For the Dressing

1 cup olive oil
⅓ cup distilled white vinegar or red wine vinegar
2 tbsp za'atar
2 tbsp sumac
1 tbsp garlic powder
1½ tsp sea salt
1½ tsp ground black pepper

For the Toppings

8 oz Feta crumbled
2 cups unflavored pita chips broken into small pieces

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Instructions

Chop the romaine, rinse in cold water, and dry using a salad spinner. If you don’t have a salad spinner, rinse and dry the romaine before cutting. Place the romaine in a large mixing bowl. You should have about 8 cups of chopped romaine.
2 hearts of romaine
Add the remaining salad ingredients to the mixing bowl.
1 cup cucumbers, 2 cups cherry tomatoes (See Notes), 1 cup red onion
Add all the dressing ingredients to the salad. Gently mix the salad until evenly coated in dressing.
1 cup olive oil, 2 tbsp za'atar, 2 tbsp sumac, 1 tbsp garlic powder, 1½ tsp sea salt, 1½ tsp ground black pepper, ⅓ cup distilled white vinegar
Add the Feta and pita chips to the salad. Gently mix until the toppings are evenly distributed.
8 oz Feta, 2 cups unflavored pita chips

Notes

Tomatoes: I use whichever tomatoes look the best. Sometimes that's cherry tomatoes and sometimes it's Campari tomatoes (or homegrown tomatoes when I have them). Both versions turn out great. If you opt for larger tomatoes, make sure to cut them into bite-sized wedges.

Pita Chips: I use Stacy's Simply Naked pita chips.

Nutrition

Serving: 1serving | Calories: 766kcal | Carbohydrates: 26g | Protein: 12g | Fat: 69g

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