Crunch Romaine Fattoush
Toasty pita chips, crisp romaine, and cool cucumbers make for a Middle Eastern–style salad recipe that comes together on the fly. The texture in this salad makes it substantial for a vegetarian main dish, but grilled chicken would be lovely on top too.
- 5 teaspoons za’atar, divided
- ⅓ cup plus 3 tablespoons olive oil
- 2 6-inch pitas, sliced in half crosswise, torn into 1-inch pieces
- 3 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1 romaine heart, halved lengthwise, then cut crosswise ½ inch thick
- 1 small red onion, thinly sliced
- 2 Persian cucumbers, cut lengthwise into quarters, then crosswise ½ inch thick
- 1 cup halved cherry tomatoes
- 1 cup cilantro leaves with tender stems
- 1 cup parsley leaves with tender stems
- ½ cup torn dill
- ½ cup mint leaves
- Kosher salt
- 4 ounces feta cheese, crumbled
- Sumac (for serving; optional)
- Preheat oven to 350°. Mix 4 tsp. za’atar into ⅓ cup oil in a small bowl. Spread out pita on a parchment-lined baking sheet, drizzle with za’atar oil, and toss until evenly coated. Bake, tossing once, until golden and crisp, 12–15 minutes. Let cool.
- Whisk lemon juice, honey, remaining 3 Tbsp. oil, and remaining 1 tsp. za’atar in a large bowl.
- Add romaine, onion, cucumbers, tomatoes, cilantro, parsley, dill, mint, and pita chips to vinaigrette and toss to coat; season with salt.
- Transfer to a platter. Top with queso fresco and sprinkle with sumac if using.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.