Recipe by Sherri35
My aunt makes this salad (it's also called fattoosh) and it's just delicious. It's a great make ahead dish. The cook time is for toasting the pitas and the chill time.
Top Review by winkki
This is very good. I love fattoush, but had never had it like this...with chickpeas, balsamic vinegar, & lemon zest and without parsley. It's different than what I'm used to, even has almost an Italian zing from the balsamic vinegar (all Mediterranean, I suppose!), but it's great! The only change I might make next time is to let all the ingredients but pita blend overnight and then add the bread in the last hour or so, to get the flavor really marinated into the beans. (And there will definitely be a next time.) :o)
- 3 large pita breads, each cut into eighths,each piece split in 2
- 1⁄4 cup olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 2 teaspoons chopped fresh oregano or 3⁄4 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 1⁄2 teaspoons grated lemons, zest of
- 1 teaspoon sugar
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 large cucumber, quartered lengthwise and sliced (about 2 cups)
- 1 pint cherry tomatoes, halved
- 1 (19 ounce) can chickpeas, drained and rinsed
- 1 small red onion, sliced (about 1 cup)
- 1 ounce feta cheese, crumbled (about 1/4 cup)
Directions See How It's Made
- Preheat oven to 350.
- Arrange pita wedges in single layer on baking sheet.
- Bake 5 minutes or until lightly toasted; set aside.
- In small bowl stir together oil, vinegar, lemon juice, oregano, garlic, zest, sugar, salt and pepper until well combined.
- In large bowl combine cucumber, tomatoes, chickpeas, onion and pita wedges.
- Pour dressing mixture over vegetable and pita mixture until well coated.
- Cover and refrigerate to allow flavors to blend and bread to soften, at least 30 minutes or overnight.
- Serve at room temperature sprinkled with feta cheese.