Fattoush Salad
A fresh fattoush salad with chunky vegetables, lots of herbs, crispy garlic pita croutons, and a bright lemon dressing.
Ingredients
For the Garlic Pita Croutons
- 1 pita bread
- 2 tbsp olive oil
- 1 garlic clove, finely grated
- Salt, to taste
For the Fattoush Salad
- A generous handful of cherry tomatoes, halved
- 2 Persian cucumbers, sliced
- 1 sweet bell pepper, cut into chunks
- 5 radishes, cut into wedges
- ½ green chili pepper, finely sliced (optional)
- 1 very small red onion, thinly sliced
- ½ handful fresh parsley, roughly chopped
- ½ handful fresh mint, roughly chopped
- 1 tbsp handful za’atar leaves or oregano
- ½ handful chives or green onion tops, sliced
For the Dressing
- Zest of 1 lemon
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- Salt and black pepper, to taste
For Serving
- Creamy feta cheese
- Sumac
Instructions
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- Add the olive oil, grated garlic, and salt directly onto the parchment paper and mix briefly.
- Tear the pita bread into bite-sized pieces over the tray and mix well with your hands so all pieces are evenly coated.
- Spread the pita in a single layer and bake for 10–15 minutes, stirring once halfway through, until golden and crispy. Keep an eye on it, as some pieces brown faster. Set aside to cool.
- While the pita bakes, prepare the vegetables. Cut them into chunky, bite-sized pieces and add to a large bowl. Roughly chop the herbs and add them as well.
- In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and black pepper.
- Just before serving, add the dressing to the vegetables and toss gently. Add the cooled pita croutons, toss again, then finish with feta and a sprinkle of sumac.
