New Jersey Fattoush

Name: New Jersey Fattoush
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 ⁄ 2 medium onion, thinly sliced; 1 ⁄ 2 cup rice wine vinegar; 1 ⁄ 4 cup lime juice; 2 tbsp. canola oil; 2 tbsp. dried mint; 2 Persian or Kirby cucumbers, halved lengthwise and sliced into ¼" pieces; 1 head iceberg lettuce, chopped or torn into bite-size pieces; 1 tomato, quartered and sliced into ¼" pieces; 2 cups pita chips (such as Stacy's), gently crushed; Kosher salt and freshly ground black pepper, to taste

Serves
serves 6

HELEN ROSNER

Executive digital editor Helen Rosner got the recipe for this Middle Eastern bread salad from her Palestinian mother-in-law, who—over decades living in the U.S.—has tweaked a traditional recipe into something decidedly (and deliciously) Americanized: crushed pita chips, a dressing of lime juice and dried mint, and crisp, sweet iceberg lettuce.

Ingredients

¹⁄₂ medium onion, thinly sliced
¹⁄₂ cup rice wine vinegar
¹⁄₄ cup lime juice
2 tbsp. canola oil
2 tbsp. dried mint
2 Persian or Kirby cucumbers, halved lengthwise and sliced into ¼" pieces
1 head iceberg lettuce, chopped or torn into bite-size pieces
1 tomato, quartered and sliced into ¼" pieces
2 cups pita chips (such as Stacy's), gently crushed
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Marinate sliced onion in the vinegar for 3–5 minutes. Drain onion, discarding vinegar. In a large bowl, combine onion with lime juice, oil, mint, cucumbers, lettuce, tomatoes, and half the pita chips. Season with salt and pepper, to taste. Let salad rest for 5 minutes before adding reserved pita chips; toss again and serve.