Middle Eastern Fattoush is a fresh and zesty salad made with crispy pita chips, fresh veggies and a tangy dressing. It only takes 30 minutes to prepare and is perfect for hot summer days.
BE PICTURED IN; CHARACTERIZED IN:
Using stale bread in both sweet and savory dishes is a frugal cooking trick that’s as old as bread itself. Though less well known than, say, Thanksgiving filling or bread pudding, bread salads fall into this category.
What is Fattoush?
Fattoush is a version of bread salad made from leftover flatbread throughout the Middle East. The pita flatbreads are cut into pieces and either fried or baked before tossing with fresh vegetables and dressing.
I like to bake pita as this avoids the need for a vat of hot oil. Baking also gives you little chips that add a lovely crunch to the salad. The chips are so addicting that you will often find yourself making them for all sorts of purposes.
How to prepare the pita
Using scissors, cut the flatbreads into small squares and rectangles, then toss with olive oil and spread on a baking sheet to bake. Don’t worry if they are in a single layer or grouped together. Stir and turn a few times during baking until golden and crispy.
Ingredients for Fattoush
All in all you have one of the most refreshing bowls of the summer.
Make-ahead steps for Fattoush
This salad takes about 30 minutes from start to finish, making it an easy meal to put together on a weekday. That said, there are some steps you can take beforehand to make your weeknights even easier:
- Prepare the pita chips several days in advance. Store them in an airtight container (a large mason jar works great for this) at room temperature. If they seem a little soft or stale when you’re ready to make your salad, simply pop them back in the oven for a few minutes to crisp them up again.
- Chop all the veggies – except the tomatoes! – up to one day in advance. Mix the chopped veggies in an airtight container and store in the refrigerator. For the best flavor and texture, wait until just before serving to cut the tomatoes.
Make this salad your own
Feel free to swap out the veggies for what you have on hand. Almost any ripe summer vegetable goes well in this salad.
Likewise, you can prepare the salad dressing with fresh herbs that you have on hand. For an even more authentic Middle Eastern experience, add purslane and a few pinches of sumac to your dressing!
Try these other Middle Eastern Salads!
- Jeweled Rice Salad
- tabbouleh
- Cucumber salad with tahini dressing
- Mediterranean chickpea shells
- Orange Blossom Carrot Salad
From the editors of Simply Recipes
Fattoush Bread Salad
ingredients
- For the pita chips:
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2 rounds of flatbread (8- to 12-inch)
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Olive oil (for toasting the pita)
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salt and pepper to taste
- For the salad:
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4 Persian, pickled or other small cucumbers, thinly sliced (or 1 English cucumber, trimmed, halved vertically and thinly sliced)
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4 radishes, trimmed and thinly sliced
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2 large tomatoes, seeded and cut into 1 inch pieces
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1/2 pint cherry tomatoes, halved
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1/4 red onion, very thinly sliced
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1/4 cup chopped green onions, white and light green parts
- For the dressing:
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Juice of 1 lemon or more to taste
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4 tablespoons olive oil
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Large handful of fresh mint leaves, roughly chopped
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Large handful of fresh parsley leaves, roughly chopped
method
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Prepare pita chips:
Set the oven to 375°F. Using kitchen scissors, cut the pita round into 1-inch pieces. In a bowl, drizzle the pita with just enough olive oil to get a drop on each piece. Throw well. Sprinkle with salt and toss again.
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Toast pita chips:
Arrange the pieces on a rimmed baking sheet. It’s okay if the pieces overlap or bunch up. Bake for 2 minutes, then flip the chips. Bake for another 2 minutes and turn again. Remove any pieces that are beginning to look crispy and golden. Bake an additional 1 to 2 minutes until all pieces are crispy and golden. Set aside to cool.
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Prepare the vegetables:
In a large bowl, toss cucumbers, radishes, large and cherry tomatoes, spring onions, and red onions.
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Dress the salad just before serving:
Drizzle the lemon juice, olive oil, salt and pepper over the vegetables and toss gently but thoroughly. Add the mint and parsley and toss again. Taste for seasoning and add more salt and pepper if you like. Add the pita chips, tossing them gently so they don’t get crushed. Serve immediately.
