Fattoush (Middle Eastern Pita Bread and Tomato Salad)

Total Time
30mins
Prep 30 mins
Cook 0 mins

Great way to use up that left over pita bread. Wonderful served along with grilled chicken kebabs. Modified recipe from Fine Cooking magazine.

Ingredients Nutrition

Directions

  1. Pre-heat oven to 375°F.
  2. Place the pieces of pita bread on a baking sheet in a single layer and bake in the oven until they are dry (about 10 - 15 min). Let cool.
  3. Spread out the diced cucumber on paper toweling, and sprinkle with salt. Let stand about 15 minutes, then place in a colander and rinse the salt off. Pat dry.
  4. Combine the cucumber, tomatoes, green onions, bell pepper, parsley, mint, and cilantro in a large bowl.
  5. Combine the garlic, lemon juice and olive oil in a small bowl and whisk together. Season the mixture with salt and pepper and whisk again.
  6. Pour the liquid mixture over the vegetable mixture and toss to coat. Toss in the pita bread pieces and serve.

Reviews

(2)
Most Helpful

I am sorry, but something about this salad was a little too overwhelming for me. Or maybe it was the combination of many overpowering ingredients... I am not sure. I guess it just confused my taste buds a little?

LorynNLia October 21, 2007

Love the seasonings in this and love the crunch that the oven-toasted pita adds. The ratio of lemon juice to oil was perfect for my tastes. Good show, PanNan!

echo echo August 14, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a