Low Sodium Middle Eastern Fattoush Salad
Bright, crunchy, and full of vibrant flavors, this Low Sodium Middle Eastern Fattoush Salad is a refreshing twist on a beloved classic. Perfect for those watching their sodium intake, this salad relies on the natural zest of fresh vegetables, aromatic herbs, and a tangy sumac-infused dressing to deliver a satisfying punch of flavor. Crisp romaine lettuce, juicy cherry tomatoes, cooling cucumber, sweet red bell pepper, and peppery radishes are paired with fresh parsley and mint for an herby kick, all crowned by golden, toasted pita croutons for that irresistible crunch. The simple dressing, made with heart-healthy olive oil, freshly-squeezed lemon juice, and fragrant sumac, ties it all together perfectly. Ready in just 30 minutes, this wholesome fattoush salad is light, nourishing, and a delicious side or standalone meal. Ideal for Mediterranean cuisine lovers, it’s a fantastic choice for healthy eating without compromising on taste.
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Recipe Information
Ingredients
- 2 pieces Pita bread
- 2 tablespoons Olive oil
- 1 head Romaine lettuce
- 1 cup Cherry tomatoes
- 1 large Cucumber
- 1 medium Red bell pepper
- 4 pieces Radishes
- 3 stalks Green onions
- 0.5 bunch Parsley
- 0.25 bunch Mint leaves
- 3 tablespoons Lemon juice
- 2 teaspoons Sumac
- 0.5 teaspoons Ground black pepper
Instructions
Preheat the oven to 350°F (175°C).
Cut the pita bread into bite-sized pieces and place them on a baking sheet.
Drizzle 1 tablespoon of olive oil over the pita pieces and toss to coat.
Bake the pita pieces in the preheated oven for 10 minutes or until they are golden and crisp. Set aside to cool.
Wash and dry the romaine lettuce, then chop into bite-sized pieces.
Halve the cherry tomatoes. Peel the cucumber, slice it lengthwise, and remove the seeds before cutting it into half-moon shapes.
Deseed and dice the red bell pepper. Thinly slice the radishes and green onions.
Chop the parsley and mint leaves finely.
In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, red bell pepper, radishes, and green onions.
Add the chopped parsley and mint to the salad bowl.
In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, sumac, and ground black pepper to create the dressing.
Pour the dressing over the salad and toss gently to combine.
Add the cooled, toasted pita pieces to the salad just before serving and toss again to ensure even distribution.
Serve immediately and enjoy your refreshing low-sodium fattoush salad.
Nutrition Facts
Calories |
825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1084 mg | 47% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 27.7 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3105 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
