Fattoush salad recipe
A delicious and versatile Middle Eastern Fattoush chopped bread salad.
Print Recipe
Ingredients
- 2 pita bread
- Olive oil to coat approx. 3 – 4 Tbsp
- 450 grams tomatoes mixed
- 200 grams Mediterranean cucumber sliced
- ½ small red onion sliced
- 50 grams radishes cut into quarters
- 20 grams parsley smaller stems included, chopped
- 15 grams mint leaves stripped and chopped
- 1 small green (red or yellow) pepper, sliced
- 1 small head of baby gem lettuce optional
- Rotisserie chicken or roast chicken to serve optional
- Sumac to serve (optional)
- Pomegranate seeds to serve optional
Dressing:
- 1 clove garlic crushed
- 1/2 tsp sumac optional
- 1 Tbsp lemon juice half a small lemon
- 1 Tbsp red wine vinegar
- 3 Tbs extra virgin olive oil
- 1 tsp pomegranate molasses optional
- 1 tsp honey or maple syrup to make vegan
- Salt
Instructions
- 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.
Notes
Store any leftover salad in the fridge. The pita croutons will soften the longer they are in the salad.