Torn Pita Panzanella/Fattoush With Salad Greens, Su

Name: Torn Pita Panzanella/Fattoush With Salad Greens, Sumac & Feta Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pita breads, split and toasted; 2 really fresh big beefsteak tomatoes (ideally picked in your backyard or from the farmers market); 1/2 cup mixed cherry tomatoes; 1 cucumber; 2 scallions; 1 bunch radishes; 1 small head romaine lettuce; 2 tablespoons sumac; 1 clove garlic; 1 teaspoon sea salt; 1 tablespoon red wine vinegar; 1/4 cup extra-virgin olive oil; 1/4 pound French sheep's milk feta cheese; 1/2 cup whole basil leaves

Servings: persons

2 pita breads, split and toasted
2 really fresh big beefsteak tomatoes (ideally picked in your backyard or from the farmers market)
1/2 cup mixed cherry tomatoes
1 cucumber
2 scallions
1 bunch radishes
1 small head romaine lettuce
2 tablespoons sumac
1 clove garlic
1 teaspoon sea salt
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
1/4 pound French sheep's milk feta cheese
1/2 cup whole basil leaves

1
Break the toasted pita into shards and place at the bottom of a serving bowl. Dice the tomatoes and layer over the bread shards with a pinch of salt to start pulling out the juice.
2
Peel and dice the cucumber and add on top of the tomatoes. Dice the radishes and slice the scallions thinly and add to the bowl. Cut the romaine in half, core, and then cut into fat 1 1/2- to 2-inch ribbons. Sprinkle the sumac over everything.
3
To make the dressing crush the clove of garlic with the sea salt, add the vinegar, then whisk in the olive oil. Dress the salad and toss. Let it all sit so the flavors meld for about 15 minutes, then sprinkle with the crumbled feta cheese, fold in the basil, and serve.
4
This is a great salad for advance preparation, as it really just gets better the longer it marinates. Some people in my family even like the leftovers the next morning for breakfast!

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pita breads, split and toasted, 2 really fresh big beefsteak tomatoes (ideally picked in your backyard or from the farmers market), 1/2 cup mixed cherry tomatoes, 1 cucumber, and more.

Yes, Torn Pita Panzanella/Fattoush With Salad Greens, Sumac & Feta Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Torn Pita Panzanella/Fattoush With Salad Greens, Sumac & Feta Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions