Fattoush Salad
Fattoush Salad
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
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
- Step 1: Heat the broiler. Place 2 rounds of Lebanese pita bread on a baking sheet; broil until golden brown, about 2 minutes.
- Step 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.