Toasty pita chips, crisp romaine, and cool cucumbers make for a Middle Eastern–style salad recipe that comes together on the fly. For a more traditional version, try this fattoush salad recipe.
Recipe information
Yield
4 servings
Ingredients
5
⅓
2
3
2
1
1
2
1
1
1
½
½
4
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Mix 4 tsp. za’atar into ⅓ cup oil in a small bowl. Spread out pita on a parchment-lined baking sheet, drizzle with za’atar oil, and toss until evenly coated. Bake, tossing once, until golden and crisp, 12–15 minutes. Let cool.
Step 2
Whisk lemon juice, honey, remaining 3 Tbsp. oil, and remaining 1 tsp. za’atar in a large bowl. Add romaine, onion, cucumbers, tomatoes, cilantro, parsley, dill, mint, and pita chips to vinaigrette and toss to coat; season with salt.
Step 3
Transfer to a platter. Top with queso fresco and sprinkle with sumac if using.
Step 4
Do Ahead: Pita chips can be made 3 days ahead; store airtight at room temperature. Vinaigrette can be made 6 hours ahead; cover and chill.