Chopped Fattoush Salad with Hard-Boiled Eggs
1 large pita (Middle Eastern style) 2 tbsp. olive oil 1/4 tsp. each paprika and garlic powder 1/2 tsp. each salt and pepper pinch cayenne pepper Dressing 1/4 cup lemon juice 1 clove garlic, minced 2 tsp. ground sumac 1/2 tsp. salt 1/4 tsp. pepper 1/3 cup olive oil Salad 8 cups chopped Romaine lettuce 1 English cucumber, sliced into half-moons 1 cup thinly sliced red onion 1 cup halved cherry tomatoes 1/2 cup each fresh mint leaves and parsley 6 hard-boiled EGGS, peeled and halved
Yields: 6 servings
- Nutritional Information
Per serving: per 1/6 of recipe
Fat: 22 g
Cholesterol: 185 mg
Sodium: 560 mg
Carbohydrate: 15 g
Fiber: 3 g
Sugars: 4 g
Protein: 9 g
SPLIT each pita in half. BRUSH with olive oil; SPRINKLE with paprika, garlic powder, salt, pepper and cayenne. PLACE on baking sheet; BAKE in 350°F oven for 12 to 15 minutes or until browned and crisp. Let cool; break into bite-size pieces.
DRESSING: WHISK lemon juice, garlic, sumac, salt and pepper together; SLOWLY whisk in olive oil.
SALAD: In large bowl, TOSS together lettuce, cucumber, red onion, tomatoes, mint, parsley and pita chips. TOSS with dressing; let stand for 10 minutes. ARRANGE eggs over top.
Sumac is a red Middle Eastern spice that has a tart citrusy flavor. Look for it in specialty Middle Eastern groceries or markets.
Add canned rinsed chickpeas if desired.
Middle Eastern–style pitas are thinner and less dense than Greek pitas.