- Dish type
- Vegetable salad
A fabulous Middle Eastern salad featuring pitta bread and fresh herbs. I learnt this from some Lebanese friends, so it is authentic!
24 people made this
- 3 pitta breads, torn into pieces
- 1 litre oil for frying
- 100g torn romaine lettuce
- 2 tomatoes, chopped
- 2 small cucumbers, peeled and diced
- 1 green pepper, chopped
- 3 spring onions, minced
- 15 fresh mint leaves, chopped
- 4 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh coriander
- 4 tablespoons lemon juice
- 2 teaspoons white wine vinegar
- 1 pinch salt
- 1/2 teaspoon lemon pepper, such as Schwartz
- 1/2 teaspoon dried onion flakes
- 1 pinch celery salt
- 1 pinch garlic granules
- 4 tablespoons olive oil
MethodPrep:30min ›Cook:10min ›Extra time:40min › Ready in:1hr20min
- Heat oil in a large frying pan over medium-high heat. Place pitta pieces into the frying pan without crowding. Fry in batches until browned; then remove to kitchen paper.
- Place romaine lettuce, tomatoes, cucumbers, pepper, spring onions, mint leaves, parsley and coriander into a large bowl.
- Pour lemon juice and white wine vinegar into a small bowl. Season with salt, lemon pepper, onion flakes, celery salt and garlic granules. Stir in olive oil.
- Gently toss salad with fried pitta and dressing. Adjust seasonings to taste, and serve.
Reviews & ratingsAverage global rating:(25)
Reviews in English (17)
In the past, my family included salads to our meat dishes because we knew the importance of vegetables, but fattoush is one of few salads we actually crave. In fact, I make a larger batch (separating the pita chips so that they don't become soggy) to use for lunch the next day. Regarding those pita chips, sorry, you can't replace the real thing with the store bought variety. The pita chips make this salad what it is and besides, it only adds about ten minutes - including clean up! - to cook time. Just make sure to carefully watch the frying and only cook until pita bread is LIGHT brown in color. Remove from stove and let them continue to cook in the hot oil for another minute until they are darker. (If not, you quickly run the risk of burning the bread.) I do recommend having all the salad ingredients on hand. In regards to the dressing, if you don't have/don't want to buy onion flakes and celery salt, just add more lemon pepper (although I find the crushed lemon or sumac sold in Middle Eastern shops to be better alternatives) and more white wine vinegar to give it that extra tang. This salad is a great match for beef dishes and we also like it for our Middle Eastern mezze night where we make this salad, hummus and falafel. Thanks for the recipe.-05 Apr 2008
Love it! For the dressing I added Sumac (a healthy palm full), 2 cloves of chopped fresh garlic, 1/4 cup more lemon juice, and coarse sea salt.-20 May 2008
by Caroline C
We enjoyed this. The pita 'croutons' were a great idea! I omitted the parsley because I don't like it, and once I started eating, I went back and added more mint. The only thing I will change in the future is to use red onion instead of green - I like to really taste onion in my salad. Thanks!-27 Feb 2006