Ingredients

How to make it

  • To make the pita chips, preheat oven to 350˚. Trim edges off of the pita, keeping a circle shape, so that the pita can be split into two halves. Cut each half into 6 triangles and arrange on a baking sheet. Toast for approximately 12 minutes, or until the pita chips crisp up and are golden brown. Turn baking sheet halfway through baking. Set aside and cool. Break the chips into large pieces.
  • To make the vinaigrette, in a small saucepan over medium-heat, toast cumin until aromatic and light brown, approximately 3 minutes. Toss occasionally to prevent burning. Let cool and set aside. Grind in a spice grinder until cumin becomes almost like powder. In a medium bowl, whisk together the garlic, lemon juice, rice wine vinegar, cumin, extra virgin olive oil and olive oil. Season to taste with generous amount of salt and black pepper. Set aside.
  • To serve, toss romaine hearts, cherry tomatoes, feta cheese, mint, cilantro, red onions and olives with the vinaigrette in a large bowl, making sure that the leaves are well coated with the vinaigrette. Divide the salad among 6 chilled salad plates. Serve immediately.
  • *see chef's additional tips below in comments

Reviews & Comments 6

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    " It was excellent "
    midgelet ate it and said...
    made similar and I know this is great!
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    " It was excellent "
    trigger ate it and said...
    All that lemon and fresh ingredients puts this over the top.
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    " It was excellent "
    trigger ate it and said...
    This is a well balanced recipe flavor wise I can hardly wait to try it, especially when pared with the lamb chops.
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    " It was excellent "
    tablescape ate it and said...
    This sounds so good. I have had vatiations of it, but this I will try myself. Thanks so much for sharing all the tips. Hadn't thought of sumac.
    Was this review helpful? Yes Flag
  • luisascatering 5 years ago
    Chef's Tips:

    As a fattoush maker for over 15 years, I know this salad like the back of my hand so I have some very helpful tips:
    • Use only the hearts of the romaine--don’t be tempted to use the tough outer leaves. Also, tear off the top of the heart if it seems limp and leathery.
    • Traditionally, Italian parsley is used in place of cilantro, but I like the flavor balance of the mint and the cilantro. The size of a bunch of cilantro or mint in the summer months is double the size than in the winter. So, if you have big bunches in the summer, use 1/4 of a bunch, instead of 1/2 of a bunch.
    • Splurge on French sheep’s feta or a good quality imported feta cheese. It’s rich with a nice salt and acidity balance. Don’t skimp!
    • Use fresh lemon juice, cumin seed and real Kalamata olives. Remember that the taste of the lemon juice varies through the year so use your buds and adjust accordingly. Adding a pinch of sumac to boost up the flavors of the lemons is one trick.
    • Use fresh cumin seed, and not the pre-ground powder. There is a big difference in flavor when you toast the seeds to coax out their oils.
    • And finally, don’t buy canned, pitted olives. Take the extra time to pit real Kalamatas yourself. I promise that you’ll be happy with the results!
    Was this review helpful? Yes Flag
  • luisascatering 5 years ago
    Link for my homemade pita recipe:
    http://www.grouprecipes.com/84718/homemade-falafel-with-fresh-pita-bread.html
    Was this review helpful? Yes Flag

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