Lebanese Fattoush salad gets a seasonal make-over with fresh sweet snap peas and radishes instead of tomatoes and peppers. This salad has toasted whole-grain pita dusted with sumac, crumbled feta and mint in it! So tasty and fresh and ready in only 30 minutes. (Most of that time is pre-heating the oven and toasting the pita.)
- 2 large pita breads, preferably whole wheat
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
- 1 tablespoon powdered sumac, divided, optional
- 8 ounces spring greens, washed and spun dry
- 1/2 cup roughly chopped mint leaves
- 2 cups snap peas, stings removed, cut into thirds (1/2 pound)
- 5 radishes, sliced
- ½ large English cucumber, sliced
- 1/4 cup finely diced red onion
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey or agave
- 2 teaspoons chopped oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ½ cup crumbled mild feta cheese, preferably goat feta
- 12 large mixed olives
- Preheat oven to 350 degrees F.
- Lay pitas on work surface, lightly brush both sides with 1 tablespoon oil. Sprinkle 2 teaspoons sumac over the pita. Cut pitas into small wedges. Lay out on baking sheet and transfer to the oven. Bake until the pitas are crisp and starting to brown, 11 to 13 minutes. Let cool and crush into smaller pieces.
- Meanwhile combine greens, mint, peas, radishes, cucumber and onion in a large salad bowl. Whisk the remaining ¼ teaspoon olive oil, the remaining 1 teaspoon sumac, lemon juice, honey, oregano, salt and pepper in a small bowl.
- Add the pitas to the salad. Drizzle the lemon dressing over the salad and toss to coat. Divide among four large plates. Top with feta and garnish with olives.