(WICHITA, Kan.)—Fattoush Salad from Il Ponte
½ head iceberg lettuce (chopped bite sized)
1 romaine lettuce (chopped bite sized)
3 cups mixed greens
1.5 cups tomatoes (diced or roma)
1 cup diced pickles
½ cup thinly sliced red onions
Optional: chopped radishes, red bell pepper, cucumber
For the dressing:
3 cups Italian dressing (La Flora or your preference)
1/3 cup lemon juice
2 table spoons garlic paste
1 tablespoon of mint leaves ( dried or fresh finely chopped)
1/3 cup olive oil
1 teaspoon sumac seasoning ( for that distinct, tangy flavor)
salt and pepper (to taste)
1 cup pita chips ( baked or fried) crushed to bite size
1 cup feta cheese (crumbled)
1. Combine all ingredients for the dressing in a bowl and whisk together to form the creamy dressing,
there is no sequence to put them in, they can be combined all together.
2. In a large bowl, combine all the greens and vegetables and the dressing.
3. Transfer your preference of proportions to salad plate and top of the salad with the crumbled feta
cheese and pita chips.
This particular recipe makes approximately 6 servings.
Grilled chicken, grilled seafood ( tilapia, salmon, shrimp) and/or even gyro meat complement the
fattoush salad and make for a healthy lunch or dinner meal.