Fattoush salad with pita croutons is a delicious and flavour-packed Middle Eastern salad of toasted pita bread and chopped vegetables tossed through a vibrant vinaigrette dressing. This ubiquitous salad is everyday fare in Israel & other parts of the Middle East. It reminds me of Panzanella but with a different flavour profile and I’m rather obsessed with it. It can happily be eaten on its own or with a plethora of other dishes as part of a mezze feast.
Fattoush is a salad that can be easily adapted to your taste preference or whatever you have at home. Use sourdough or other sturdy bread if you don’t have pita. The sweetness and slightly chewy texture of toasted pita really make this dish, so I’ll be inclined to always use it here. The parsley and mint add a strong herbaceous hit and don’t need to be chopped too finely as they form part of the body of the salad in the way they do in tabbouleh. Keep a few of the smaller parsley stems in the mix too. They have so much flavour.
I developed this recipe for MAN Family Wines Free-run Steen Chenin Blanc, a crisp wine that has vibrant aromas of quince, pear, and apple. With refreshing acidity, minerality, and a full-bodied mouthfeel, it stands up perfectly to the acidity in this salad. It’s a versatile food wine that pairs well with seafood, poultry, and vegetable dishes.
Fattoush is a robust and hearty salad that is delicious without lettuce, but baby gem lettuce or other chopped up crisp lettuce lightens it up. I like to serve it at the base of the Fattoush. Garnish this salad with pomegranate arils and a sprinkle of lemony sumac. To make this salad the main event, serve with warm or room temperature roasted chicken or store-bought rotisserie chicken.
*Cooks notes – to make this recipe vegan, simply swap the honey for maple syrup or sugar.
Recipe – serves 6 as a sidePrint
Fattoush salad recipe
A delicious and versatile Middle Eastern Fattoush chopped bread salad.
2 pita bread
Olive oil to coat (approx. 3 – 4 Tbsp)
450gms tomatoes (mixed)
200gms Mediterranean cucumber, sliced
½ small red onion, sliced
100gms radishes, cut into quarters
20gms parsley (smaller stems included), chopped
15gms mint leaves stripped and chopped
1 small head of baby gem lettuce (optional)
Rotisserie chicken or roast chicken to serve (optional)
Sumac, to serve
Pomegranate seeds to serve (optional)
1 clove garlic, crushed
1 tsp sumac
1Tbps lemon juice (half a small lemon)
1Tbsp red wine vinegar
3 Tbs extra virgin olive oil
1 tsp honey (or maple syrup to make vegan)
Preheat the oven to 200C / 400F. Cut the pita in half horizontally and then brush lightly on both sides with olive oil. Tear or cut into bite-size pieces and spread onto a baking tray. Bake for 10 – 15 minutes until golden brown and toasted. Set aside.
Make the dressing by placing all the ingredients into a jar and shaking to emulsify.
Cut the tomatoes into quarters or half depending on what size you are using and place them in a bowl and season well with salt & pepper.
Cut the cucumbers, red onion, and radishes and place them in a bowl. Add half the toasted pita pieces, the chopped herbs, and the cut tomatoes, and add the dressing. Toss the salad until well combined.
Line a bowl or platter with the leaves of the baby gem lettuce if you are using it. Fill with the Fattoush salad and serve immediately with the reserved toasted pita pieces (to retain their crunch), a sprinkle of sumac, slices of roast chicken (if you are using it), and pomegranate seeds.
Keywords: fattoush, salad, recipe, pita croutons, Middle Eastern
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*This post has been proudly sponsored by Man Wines.