Name: Fattoush
Prep time: 10 min
Total time: 30 min
Yield: 4 - 6 serving(s)
Ingredients: 2 hearts romaine lettuce; 2 small seedless cucumbers, such as Persian; 12 cherry or campari tomatoes; 1/4 c. freshly chopped mint leaves; 1/2 c. freshly chopped parsley; 1/4 c. thinly sliced red onion; 1/4 c. thinly sliced green onions, white and light green parts only; 6 medium radishes; 1 thin pita bread; 1/2 c. fresh lemon juice; 2 tbsp. red wine vinegar; 2 tbsp. balsamic vinegar; 1 tbsp. kosher salt; 1 1/2 c. extra-virgin olive oil, plus more for pita

Fattoush is a very fresh and bright salad usually served alongside a protein to help cut the fat. I love it next to a piece of grilled or whole fish, or roasted chicken. But it also goes well with beef or lamb. Pro tip: Let the juices that drip to the bottom of the salad serve as extra dressing for whatever you're eating next to it. If I wanted to eat it on its own, I would add some feta cheese for a little more substance, and perhaps cut down the salt in the dressing.

The best way to mix fattoush is with your hands. I like to add the croutons to the salad only when I’m ready to dress so that they don’t get too soggy, but these croutons are great once they’ve absorbed a little dressing. The salad should have a vinegary bite to it. After you mix the salad you should always taste and adjust the dressing to your liking. I can never have enough salt.

Have you made this yet? Let us know how it went in the comments below!