Smoked Salmon Fattoush with Cucumber and Herbs
A crisp pita, vegetable, and herb salad with shelf-stable ready-to-eat canned smoked salmon and lemon-sumac dressing.
Ingredients
- 1 plain pita cut into bite-size pieces
- 1 tsp olive oil for pita
- 2 cups chopped romaine washed and dried
- 1 cup diced cucumber
- 1 cup diced tomato
- 1/2 cup thinly sliced radishes
- 1/4 cup chopped flat-leaf parsley
- 2 tbsp chopped mint
- 6 oz shelf-stable canned ready-to-eat smoked salmon drained as directed by the label
- 2 tbsp olive oil for dressing
- 1 tbsp fresh lemon juice
- 1 tsp ground sumac check for salt in blended products
- 1 pinch black pepper
Instructions
- Heat the oven to 400°F (205°C). Cut the pita, toss with 1 teaspoon olive oil, and toast on a baking sheet for 6–8 minutes until crisp. Let cool.
- Wash, dry, and chop the romaine, cucumber, tomato, radishes, parsley, and mint.
- Whisk 2 tablespoons olive oil with the lemon juice, sumac, and black pepper.
- Toss the vegetables and herbs with most of the dressing. Gently add or arrange the drained, ready-to-eat smoked salmon.
- Add the crisp pita immediately before serving. Use the remaining dressing if needed and divide between two bowls.
Notes
Use canned smoked salmon labeled shelf-stable and ready to eat; refrigerated smoked seafood is a different product. Follow the package for draining and storage after opening. No added salt is specified; taste the fish and dressing. Keep the toasted pita separate until serving. Contains fish and wheat; check every label for other allergens.