Herby Smoked Salmon Fattoush

Prep: 15 mins

Cook: 10 mins

Difficulty: Easy

Servings: 4 Servings

This effortless salad is summer eating at its best. Crisp romaine, vibrant veggies, crunchy pita chips, and salty feta are all tossed in a tangy sumac vinaigrette, then topped with big, buttery flakes of hot smoked salmon. The best part? This meal is entirely no-cook — meaning you can whip it up on even the steamiest summer night.

Ingredients

1 clove garlic
1/4 cup olive oil
1 medium lemon
1 tablespoon ground sumac, plus more for serving
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium romaine lettuce heart
1/2 medium English cucumber
4 medium radishes
2 medium scallions
1 cup cherry or grape tomatoes
1/4 cup packed fresh basil leaves
1/4 cup packed fresh mint leaves
1/4 cup packed fresh parsley leaves
1/2 (7 to 8-ounce) bag pita chips, preferably multi-grain (about 2 1/2 cups)
4 ounces feta cheese
2 (4-ounce) hot smoked salmon fillets

Instructions

Mince 1 garlic clove and place in a large bowl. Add 1/4 cup olive oil, the juice of 1 medium lemon (about 3 tablespoons), 1 tablespoon ground sumac, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk well to combine.
Prepare the following ingredients, adding each to the bowl as you go: Halve 1 medium romaine lettuce heart lengthwise and slice crosswise into 1-inch wide ribbons. Thinly slice 1/2 medium English cucumber, 4 radishes, and 2 medium scallions. Halve 1 cup cherry or grape tomatoes. Tear 1/4 cup packed fresh basil leaves, 1/4 cup packed fresh mint leaves, and 1/4 cup packed fresh parsley leaves into bite-size pieces.
Add 1/2 (7 to 8-ounce) bag pita chips to the bowl (about 2 1/2 cups), breaking any large chips into bite-size pieces. Toss to coat all the ingredients in the vinaigrette. Crumble 4 ounces feta cheese over the salad and toss to combine. Divide the salad among 4 shallow bowls or plates. Flake 2 (4-ounce) hot smoked salmon fillets evely over the top. Sprinkle with more sumac and serve.