How To Make Fattoush Bread Salad
Made of crispy pita chips, fresh vegetables, and tangy salad dressing; this fattoush bread salad will give you a taste of a Middle Eastern dish.
Ingredients
For the Pita Chips:
- 2pita bread,rounds, 8 to 12-inches
- Olive oil,for toasting the pita
- salt and pepper,to taste
For the Salad:
- 4Persian,pickling, or other small cucumbers, thinly sliced
- 4radishes,trimmed and thinly sliced
- 2large tomatoes,cored and cut into 1-inch pieces
- ½pintcherry tomatoes,halved
- ¼red onion,very thinly sliced
- ¼cupscallions,sliced, white and light green parts
For the Dressing:
- 1lemon,juiced or more to taste
- 4tbspolive oil
- mint leaves,fresh large handful, coarsely chopped
- parsley leaves,fresh large handful, coarsely chopped
Instructions
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Set the oven to 375 degrees F. With kitchen shears, cut the pita round into 1-inch pieces. In a bowl, sprinkle the pita with just enough olive oil so a drop lands on each piece. Toss well. Sprinkle with salt and toss again.
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Spread the pieces out on a rimmed baking sheet. Bake for 2 minutes, then toss the chips. Bake another 2 minutes and toss again.
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Remove any pieces that are starting to look crisp and golden. Continue baking for another 1 to 2 minutes until all the pieces are crisp and golden. Set aside to cool.
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In a large bowl combine the cucumbers, radishes, large and cherry tomatoes, scallions, and red onion.
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Sprinkle the lemon juice, olive oil, salt, and pepper over the vegetables and toss gently but thoroughly. Add the mint and parsley and toss again.
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Taste for seasoning and add more salt and pepper, if you like. Add the pita chips and toss gently to avoid crushing them. Serve immediately.
Nutrition
- Calories: 238.93kcal
- Fat: 17.13g
- Saturated Fat: 2.39g
- Monounsaturated Fat: 11.94g
- Polyunsaturated Fat: 2.08g
- Carbohydrates: 20.70g
- Fiber: 4.21g
- Sugar: 4.43g
- Protein: 3.83g
- Sodium: 468.30mg
- Calcium: 32.14mg
- Potassium: 411.96mg
- Iron: 1.44mg
- Vitamin A: 55.78µg
- Vitamin C: 28.27mg
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