Fattoush Salad

Fattoush Salad
4.5 from 2 ratings
Leftover pita bread (or fatteh, which means “to crumble” in Arabic) adds a hearty crunch to this classic Middle Eastern salad.This recipe is by Maureen Abood and was originally published in the Chicago Tribune.
Prep Time
15
minutes
Cook Time
2
minutes
Servings
6
servings
Fattoush Salad recipe - The Daily Meal
Total time: 17 minutes
Ingredients
  • 2 rounds lebanese pita
  • 4 green onions, thinly sliced
  • 3 ripe tomatoes, diced
  • 1 english cucumber, diced
  • 1/2 bunch parsley, finely chopped
  • 1/2 cup olive oil
  • 1/2 cup pitted kalamata olives
  • 2 tablespoon finely chopped mint
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic powder
  • juice of 3 lemons
  • freshly ground pepper
Directions
  1. Heat the broiler. Place 2 rounds of Lebanese pita bread on a baking sheet; broil until golden brown, about 2 minutes.
  2. Break pita into 1-inch pieces; place in a medium bowl. Add 4 thinly sliced green onions, 3 diced tomatoes, 1 diced English cucumber, 1/2 bunch finely chopped parsley, 1/2 cup olive oil, 1/2 cup olives, 2 tablespoons finely chopped mint, 1/2 teaspoon salt, 1/8 teaspoon garlic powder, juice of 3 lemons and freshly ground black pepper to taste. Serve immediately.