For pita chips:
- za’atar 4 tsp
- â…“ cup Olive oil
- 2 Pepitas6-inch, sliced crosswise, torn into bite-size pieces
For dressing:
- 3 tbsp Lemon juice
- 2 tsp Honey
- 3 tbsp Olive oil
- za’atar 1 tsp
For salad:
- 1 heart Romaine lettucehalved lengthwise and cut crosswise ½-inch thick
- 1 Red onionsmall, thinly sliced
- 2 Persian cucumberscut lengthwise into quarters, then crosswise ½-inch thick
- 1 cup Cherry tomatoeshalved
- 1 cup Cilantroleaves with tender stems
- 1 cup Parsleyleaves with tender stems
- ½ cup Dilltorn
- ½ cup Fresh mintleaves
- Kosher Saltto taste
- 4 oz Queso fresco cheesecrumbled
For serving:
- Sumacoptional
Fattoush with Queso Fresco
Fattoush with Queso Fresco is a Middle Eastern-style bread salad. This summer salad recipe starts with crispy romaine lettuce, cool cucumbers, ripe cherry tomatoes, thinly sliced red onion, and freshly-picked herbs mixed with a secret ingredient. This secret ingredient is well-seasoned pita chips toasted in the oven to crisp perfection. A pro tip: don’t be tempted to use store-bought pita chips. Take the time to make your own, because once you do, you will never want to buy the store stuff again. When plating, don’t forget to top things off with crumbled queso fresco and a dash of sumac.
This delicious salad recipe is so flavorful and satisfying you will forget it all started with a lettuce. Enjoy!
To make the Fattoush with Queso Fresco, you will need the following ingredients:
Steps to make Fattoush with Queso Fresco
1 | Preheat oven | |
Preheat the oven to 350 °F. | ||
2 | Make seasoning for pita | 1 |
3 | Season pita | 2 |
4 | Toast pita | 12 |
5 | Make dressing | 1 |
6 | Add salad ingredients | 2 |
7 | Garnish | 2 |
8 | Serve | |
Recipe Reviews
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