Fattoush with Strawberry Sumac Vinaigrette

A Lebanese-style salad accented with strawberries.

Photo of Fattoush with Strawberry Sumac Vinaigrette

INGREDIENTS:

4 teaspoons ground sumac soaked in 4 teaspoons warm water
3 tablespoons lemon juice
1/4 cup DOLE® Chef-Ready Frozen Strawberry Puree, thawed
2 small garlic cloves, minced
1 tablespoon white wine vinegar
1/2 teaspoon dried mint
3/4 cup extra virgin olive oil, divided
1-1/2 teaspoons kosher salt
2 8-inch pita breads, halved, toasted and broken into chunks
1 cup DOLE Chef-Ready Cuts Sliced Strawberries, partially thawed
3 Roma tomatoes, seeded, ¼” dice
1/2 cup cucumber, 1/4" thinly sliced
1/2 cup scallions, thinly sliced
4 cups romaine lettuce cut 1” squares
1 cup flat leaf parsley
1 cup fresh mint leaves
2 teaspoons ground sumac

DIRECTIONS:

  1. Combine the soaked sumac in liquid, lemon juice, thawed Dole® Chef Ready Strawberry Puree, minced garlic, white wine vinegar, dried mint, and salt in a medium-sized mixing bowl. Slowly whisk in olive oil until fully incorporated. 
  2. Place pita pieces in a medium bowl and pour 1/4 cup of extra virgin olive oil tossing to coat. Season pita with 1/4 teaspoon of salt.
  3. Combine thawed strawberries, diced tomatoes, cucumbers, scallions, romaine lettuce, parsley leaves and mint leaves in a large bowl. 
  4. Add dressing to salad mixture and toss to coat, adding more dressing by tablespoonful as needed. Add seasoned pita; toss gently and serve immediately.
Fruit pairings tout 2018
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