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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
- 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
- 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).
- Add all the salad ingredients to a large bowl. Add desired amount of tahini sauce, and toss to distribute evenly.