Prep 15 mins
Cook 35 mins
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.
- 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)
- 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.
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)
A fabulous salad, one I’d not tried making before but have eaten in restaurants. I took heed of several of reviewers’ advice and happily added some sumak (which is one of my Zaar World Tour discoveries after making several of lemoncurd’s delicious recipes) and I added the pita bread shortly before serving. I also added half a diced red pepper. I allowed the flavours to blend overnight. It’s great having salad recipes that you can make at night for next day’s lunch knowing that they’ll be even better next day! Another delicious and healthy recipe – and it’s low fat – that I’ll be making for lunches during the summer months. It would also be excellent with grilled and BBQd meats. Thank you for sharing this recipe.
Really nice salad. I cut back on the oil a bit. Also, while toasting pitas I got a phone call and was distracted by the time, so they were toasting almost 20 minutes, but fortunately they were not burned, so I continued on and after soaking at least 30 minutes the end result was just fine (or maybe a bit crunchier than normal). So I don't necessarily recommend toasting any longer than the recipe recommends, but if you make the same mistake I did, not to worry! I also forgot to add the feta (sigh). BF did not eat the onions, but only because he had an upset stomach and didn't want to risk making it worse. Will include feta for lunch leftovers tomorrow. Well, it was great either way! Thanks!