Chopped Spinach Fattoush Salad with Tahini-Sumac Sauce

By Lindsey S. Love | Dolly and Oatmeal
April 24, 2014
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Author Notes: Fattoush salads hail from many parts of the Middle East. Generally, fattoush salads are made up of seasonal, chopped vegetables and stale pita or flatbread. Lindsey S. Love | Dolly and Oatmeal

Serves: 4

Fattoush Salad

  • 2 cups fresh spinach, roughly chopped
  • 1 cup fresh parsley, chopped fine
  • 2 sprigs fresh mint, chopped fine
  • 1/4 cup fresh chives, sliced small
  • 2 small cucumbers, cut in quarters
  • 1 cup cherry or grape tomatoes, cut in half
  • 4 radishes, sliced thin
  • 2 stale pitas, torn into pieces

Sumac Tahini Sauce

  • 1/4 cup tahini paste
  • 1/4 teaspoon ground sumac
  • 1 clove garlic, minced
  • 1/2 tablespoon fresh lemon juice
  • 1/4-1/2 cups water
  1. Make the sumac tahini. In a medium-sized bowl, combine the tahini, sumac, garlic, and lemon juice; add the water until you acquire desired consistency. Set aside or refrigerate until ready to use (you may need a little more water to thin out the sauce after it's been refrigerated).
  2. Add all the salad ingredients to a large bowl. Add desired amount of tahini sauce, and toss to distribute evenly.

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