Summer Pita Fattoush with Peaches, Tomatoes, and Basil
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By Skylar Dustin
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
51
Low
Glycemic Load
9
Low
Nutrition per serving
Calories232 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
1peach
thinly sliced
fresh basil leaves
torn
fresh mint leaves
torn
fresh parsley leaves
torn
1red onion
small, thinly sliced
sumac
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.
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