Summer Pita Fattoush with Peaches, Tomatoes, and Basil

4 steps

Cook:30min

Updated at: Tue, 29 Oct 2024 21:13:43 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories232.1 kcal (12%)

Total Fat17.1 g (24%)

Carbs17.8 g (7%)

Sugars5.1 g (6%)

Protein2.9 g (6%)

Sodium372.5 mg (19%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2pitas

homemade, or store-bought, torn into bite-size pieces

¼ cupextra-virgin olive oil

kosher salt

0.5juice of lemon

1 ½ teaspoonshoney

1 teaspoonred wine vinegar

3 tablespoonsextra-virgin olive oil

kosher salt

freshly ground black pepper

2 cupstomatoes

roughly chopped, I like to get all different types and colors

Instructions

Step 1

1 Toast the pita: Preheat the oven to 350°F.

Step 2

2 In a medium bowl, combine the torn pita pieces with the olive oil and a large pinch of salt. Toss to coat. Spread the pita on a sheet pan and toast in the oven until crisp and golden, about 8 minutes (start checking after 5). Set aside to cool.

Step 3

3 Make the dressing: In a medium bowl, whisk together the lemon juice, honey, and vinegar. Continue whisking as you slowly drizzle in the olive oil. Season with salt and pepper to taste.

Step 4

4 Assemble the salad: In a large bowl, combine the tomatoes, peach, basil, mint, parsley, onion, and the toasted pita. Toss with the dressing and finish with a sprinkle of sumac.