Recipe by alijen
This salad can get soggy about 45 minutes after its made, so make it right before you plan to eat. Recipe from King Arthur Flour baking circle. I just use store-bought pita bread, but make your own if you have a good recipe.
Top Review by Heather U.
Very nice fatoush, alijen. I used part romaine, and part herb salad. I brushed the pita with olive oil and sprinkled them with salt. Took less time to crisp for me, about 8 min (although maybe that's because I had only 2 rounds crisping rather than 3). Omitted the garlic from the bread this time around, although that'd be lovely I'm sure. Went well with marinated grilled steak. Thanks for posting!
- 3 medium pita breads
- 453.59-680.38 g tomatoes
- 85.04 g romaine lettuce, chopped
- 1 medium cucumber, peeled,seeded and cubed
- 118.29 ml scallion, chopped (including about half of the green part)
- 118.29 ml fresh parsley
- 78.07 ml olive oil
- 59.14 ml lemon juice
- 29.58 ml dried mint or 59.16-88.74 ml of fresh mint, snipped
- salt and pepper, to taste
- nonstick cooking spray
- 2.46 ml garlic salt (optional)
Directions See How It's Made
- Preheat oven to 375.
- Split the pita breads into rounds and cut each round into 1 1/2-inch pieces.
- Place the bread on a baking sheet, and spray it with garlic-flavored olive oil spray.
- If you don't have any garlic-flavored spray, spray with olive oil spray (or drizzle with olive oil), and sprinkle lightly with garlic powder.
- Bake the bread in a preheated oven for 12 minutes, turning once, till it's completely dry and crisp.
- Set it aside to cool.
- About 10 minutes before you're ready to serve the salad, place the bread in a large bowl, and add the remaining ingredients.
- Toss to combine and serve within 15 minutes or so.