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Pita Bread Salad

Pita Bread Salad created by Kumquat the Cats fr

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.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Sherri35
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@Sherri35
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"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."
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  1. bluemoon downunder
    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.
    Reply
  2. Kumquat the Cats fr
    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!
    Reply
  3. Kumquat the Cats fr
    Pita Bread Salad Created by Kumquat the Cats fr
    Reply
  4. LizP5885
    We love fatoush, so I was excited to try this. It was wonderful! The dressing was so tangy and the blend of all the flavors was wonderful. The only change I did was add the bread to the salad right before serving....we prefer the bread crunchy.
    Reply
  5. CobraLimes
    A wonderfully refreshing salad in perfect proportions. I substituted red wine vinegar for the balsamic and added a few sprinkles of sumac (an important spice in this dish) to give it more of a lemony bang. I also took winkki's suggestion to leave the pitas out of the salad until the last moment of serving. I left the feta on the side and let each person decide whether to garnish with it or not. This is really great and I thank you so much for offering this recipe here.
    Reply
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