Fattoush salad recipes are often personalized by whoever is in the kitchen. Many recipes for fattoush include lettuce of some sort (usually romaine). You can also consider adding olives, red or green bell pepper and chickpeas.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 8 servings
- 3 pieces of pita bread (can be fresh or stale)
- 2 tablespoons plus 1/4 cup olive oil
- 1/2 teaspoon salt
- 16-ounces (2-3 cups) cherry tomatoes, cut in half
- 1 large or 2-4 small cucumbers, chopped into bite-sized pieces
- 2 green onions, finely chopped
- 1/4 cup finely chopped fresh mint leaves
- 1/2 cup finely chopped fresh parsley
- 1/2 to 1 cup crumbled feta
- 2 tablespoons lemon juice
- 1 tablespoon za'atar (optional)
Preheat oven to 375
Cut the pita rounds into 8 triangles, or into 1-inch wide strips that you then cut into bite-sized squares. In a large bowl, combine the pita pieces with 2 tablespoons olive oil and 1/4 teaspoon salt. Toss with your hands to evenly coat the pita pieces.
Place the pita pieces on a baking sheet or pan and bake for 5 minutes. Flip the pieces over then bake another 8-10 minutes until lightly browned and crispy. Remove from the oven and let cool.
In a large bowl, combine the tomato, cucumber, onion, mint, parsley, feta and pita pieces.
In a small bowl, whisk together the lemon juice, remaining 1/2 cup of olive oil and remaining 1/4 teaspoon salt. Pour over the salad, tossing to coat.
If using the za'atar, sprinkle on top of the salad and gently toss.
Once the pita bread is added, fattoush tastes best the day it is made (or the bread gets soggy).
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