Fattoush salad recipe
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Prep Time
15 mins
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Cook Time
15 mins
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Cuisine
Middle Eastern
Fattoush salad recipe
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A delicious and versatile Middle Eastern Fattoush chopped bread salad.
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Ingredients
- 2 pita bread
- olive oil approx. 3 - 4 Tbsp, to coat
- 450 tomato mixed
- 200 cucumber sliced, Mediterranean
- ½ red onion sliced, small
- 100 radish cut into quarters
- 20 parsley smaller stems included, chopped
- 15 mint leaves stripped and chopped
- 1 baby gem lettuce optional, small head
- rotisserie chicken optional, or roast chicken to serve
- sumac to serve
- pomegranate seeds optional, to serve
Dressing:
- 1 clove garlic crushed
- 1 tsp sumac
- 1 lemon juice half a small lemon
- 1 Tbsp red wine vinegar
- 3 Tbs extra virgin olive oil
- 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.
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