Ingredients
4
4 servings
- •1 head medium napa cabbage
- •1 small red onion, thinly sliced
- •3 vine ripe tomatoes, diced into large cubes
- •1 persian cucumber, sliced
- •3 pita breads, cut into wedges
- •4 oz cow’s milk feta, crumbled
- •6 Radishes, sliced
- •2 teaspoons za'atar
- •1 tablespoon sumac spice
- •¼ cup fresh mint, chopped
- •¼ cup fresh parsley, chopped
- •⅛ cup dill, chopped
- •2 lemons
- •2 oz red wine vinegar
- •2 tablespoons whole grain mustard
- •1 teaspoon pink salt
- •½ teaspoon ground black pepper
- •3 oz extra virgin olive oil
- •1 teaspoon sumac spice
- •2 teaspoons za'atar
Instructions
- Preheat the grill and preheat the oven to 375°F.
- Cut cabbage in half lengthwise, brush lightly with olive oil, and proceed to grill until deeply charred. Immediately place in the fridge to avoid cooking the cabbage any further.
- Cut pita bread into small wedges and toss with 2 tbsp olive oil and salt. Place on a cookie sheet pan and place in the oven for about 7-10 minutes, or until crisp and toasted. Cool on a rack on the counter.
- Prepare salad ingredients and place all in a large bowl, including the grilled cabbage and toasted pita wedges.
- Place all dressing ingredients in a glass jar and shake vigorously prior to dressing the salad.
- Add the amount of desired dressing to the salad and toss. Taste and adjust seasoning as needed.
- Serve.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 436
- Carbohydrate: 33g
- Fat: 29g
- Fiber: 3g
- Protein: 9g
- Sugar: 6g
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