Made This Recipe? Add Your Photo
The distinguishing feature of this light, refreshing salad is the addition, just before serving, of pieces of crisply toasted flat bread. Adapted from "Complete Vegetarian Cookbook" by Charmaine Solomon.
- Put diced and chopped vegetables into a bowl, cover and chill until shortly before serving time.
- Combine lemon juice, oil, garlic, salt and pepper and pour over the vegetables.
- Toast pita bread under the grill – it should be pale gold in colour, not brown.
- Break into large pieces and toss into salad at last minute, so it will still be crisp when eaten.
Very nice and authentic salad. I also added some baby greens for a light lunch. Thank you.
This is great and I make it all the time, only I always add Sumac, fattoush isn't the same without it :) I add lettuce as well. Some people deep-fry the bread and I just hate it that way. Thanks for posting.