Spring Fattoush Salad

4 large servings

Ingredients

  • 2 large pita breads
  • ¼ cup plus 1 tbsp extra virgin olive oil
  • 1 tbsp powdered sumac, divided
  • 8 oz spring greens, washed and dried
  • ½ cup mint, chopped
  • 2 cups snap peas, strings removed, cut into 3
  • 5 radishes, sliced thin
  • ½ large English cucumber, sliced
  • ¼ cup red onion, finely diced

Dressing:

  • 2 tbsp lemon juice
  • 2 tsp honey
  • 2 tsp oregano, chopped
  • ½ tsp salt
  • ¼ tsp freshly ground pepper

Garnish:

  • ½ cup President feta
  • 12 large mixed olives
Products Used:
Président Professionnel Feta Cheese Crumbled

Directions

  1. Preheat the oven to 350°F.
  2. Lay the pitas on a work surface and lightly brush with 1 tablespoon of olive oil. Sprinkle with 2 teaspoons of sumac, then cut into small wedges.
  3. Arrange the pita wedges in a single layer on a baking sheet and bake for 10 minutes, or until crisp and starting to brown. Let cool, then crush into smaller pieces.
  4. In a large bowl, combine the salad greens, mint, peas, radishes, cucumber, and onion.
  5. In a separate bowl, whisk the remaining olive oil with the dressing ingredients.
  6. When ready to serve, add the crushed pita and dressing to the salad. Toss to coat.
  7. Top with feta and olives before serving.
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