We are on a roll with the light, refreshing, and cooling theme this week. Warm sunny weather always makes me crave crunchy vegetables. This is a short work week since Monday was part of the holiday weekend (MDW). To be honest, the last thing on my mind is cooking, especially heat up the kitchen, bleh. So, tonight we are keeping it easy and simple with the simple sumac salad, aka fattoush salad. It’s literally everything but the kitchen sink salad. Throw in what you have, and it will be perfection! To make this a complete meal, we just popped into the local grocery store for a rotisserie chicken. But, if the barbie is ready to go, throw on a piece of fish, kebabs, cutlets, or what have you. Vegetarian? No problem, throw in some chickpeas or heat up a veggie burger to make this a complete meal.
- pita chips
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1 small or 1/2 medium red onion, thinly sliced
1/2 tsp sumac
2 lemons, juiced
3 tbsp olive oil
1 head of romaine lettuce, chopped
3-4 springs of mint, chopped
1/2 bunch of parsley, chopped
1 on the vine tomato, chunked
1/2 cucumber, sliced into half-moons
3 radishes, sliced into half-moons
1 green pepper, cubed
1/4 cup kalamata olives, sliced into 1/3s (rinse and drain)
1/2 cup crushed pita chips
To marinate the onions, first thinly slice. Place onions, lemon juice, olive oil, and sumac in a small bowl.
Chop up all the other salad ingredients – romaine, mint, parsley, tomato, cucumber, radishes, green pepper, and olives. Place into a large bowl.
Dress the salad with the sumac dressing. Mix and add the crushed pita chips right before serving.