Fattoush
This flavorful Mediterranean bread salad combines vibrant fresh vegetables with crispy pita bread pieces in a zesty lemon and olive oil dressing. Each bite bursts with a delightful mix of textures and refreshing flavors. It's a perfect dish to enjoy on a warm day or to bring to a picnic or barbecue.
— Constant Cookbook
Ingredients
- 2 pita bread rounds, 3 to 4 days old and each 8
- inches in diameter
- 1 English (hothouse) cucumber, peeled, halved,
- seeded and diced
- Salt, to taste
- 3 tomatoes, about 1 1/4 lb. total, seeded
- and diced
- 6 green onions, including tender green portions,
- cut into slices 1/4 inch thick
- 1 green bell pepper, seeded and diced
- 1/3 cup coarsely chopped fresh mint
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1/4 cup coarsely chopped fresh cilantro
- Freshly ground pepper, to taste
- 2 large garlic cloves, minced
- 1/4 cup fresh lemon juice
- 1/3 cup extra-virgin olive oil
Instructions
- Preheat an oven to 375°F.
- Split each pita bread into 2 rounds by separating it along the outside seam, then tear the rounds into 1-inch pieces. Spread the pieces out on a baking sheet. Bake until lightly golden and dry, 10 to 15 minutes. Remove from the oven and place in a bowl.
- Meanwhile, spread the cucumber on paper towels in a single layer, salt lightly and let drain for 15 minutes. Transfer to a colander, place under cold running water for a few seconds and then pat dry with clean paper towels.
- Add the cucumber, tomatoes, green onions, bell pepper, mint, parsley and cilantro to the bread. Season with salt and pepper and toss well.
- In a small bowl, whisk together the garlic, lemon juice and olive oil. Season with salt and pepper. Drizzle over the vegetables and bread and toss well.
- Transfer the salad to a platter and serve immediately.
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