- 1 tablespoon vegetable oil for frying
- 2 small (4 inch) pita breads, torn into pieces
- 1 large English cucumber, finely diced
- 3 cups halved grape tomatoes
- 1/2 red onion, finely diced
- 3/4 cup chopped Italian parsley
- 3/4 cup chopped fresh mint
- 2 tablespoons extra-virgin olive oil, or to taste
- 1 tablespoon fresh lemon juice, or to taste
- 1 teaspoon ground sumac, or to taste
- 1 clove garlic, crushed (or more to taste)
- kosher salt and freshly ground black pepper to taste
- 1 ounce sheep's milk feta cheese
- Heat vegetable oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until golden brown and blot dry with paper towels.
- Combine cucumber, tomatoes, red onion, parsley, mint, olive oil, lemon juice, sumac, garlic, salt, and ground black pepper in a bowl. Gently toss salad with fried pita pieces. Grate feta cheese on top using a small cheese grater.
06/17/2019
recipepes.com
arabic fattoush salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
