Lebanese Fattoush Salad

Name: Lebanese Fattoush Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 small pitas, about 2 cups cut into triangles; olive oil to coat pita; sprinkle of salt; 1 large cucumber, cubed; 1 large tomato, cubed; 1/2 cup onions, cut into thin slivers; 1 large head of romaine, green leaf lettuce, or red leaf; 1/4 cup parsley, chopped; za’atar (optional); 1 garlic clove, crushed and chopped; 3 tbsp olive oil; 2 1/2 tbsp lemon juice; 1 tsp fresh mint, chopped; 1 tsp balsamic vinaigrette; salt and pepper; little bit of lemon zest

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Fattoush salad is a Lebanese dish also referred to as “bread salad” with pita chips, one of the main ingredients. This salad is full of vegetables and spices with wonderful flavor and lots of color. Made with large pieces of chopped vegetables, the lemony dressing is light and delicious. This salad is dairy free, sugar free, and can be made gluten free if you use gluten free pitas!

This recipe makes enough for two to enjoy and does require a little bit of prep if you want to make your own pita chips from scratch which I recommend. Homemade chips are nice and crispy and can be made while you are preparing the entire salad.

Substitution ideas:

Pita: you can use gluten free pita or croutons (I would suggest seasoning them with za’atar)

Lebanese Fattoush Salad

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Prep Time 15

Cook Time 10

Total Time 25

Course Lunch & Dinner

Servings 2

Cooking & Baking Supplies

Baking Tray
Parchment Paper

Ingredients

Salad

2 small pitas, about 2 cups cut into triangles
olive oil to coat pita
sprinkle of salt
1 large cucumber, cubed
1 large tomato, cubed
1/2 cup onions, cut into thin slivers
1 large head of romaine, green leaf lettuce, or red leaf
1/4 cup parsley, chopped
za’atar (optional)

Dressing

1 garlic clove, crushed and chopped
3 tbsp olive oil
2 1/2 tbsp lemon juice
1 tsp fresh mint, chopped
1 tsp balsamic vinaigrette
salt and pepper
little bit of lemon zest

Instructions

Preheat the oven to 425 degrees and line a baking tray with parchment paper.
Cut the pitas into triangle pieces and place on the baking tray.
Coat the pita in olive oil and salt.
Cook the pita chips for 8-10 minutes (keep an eye on them and shake them half way through to loosen up).
While the pita cooks, cut up the cucumber, tomato and onion and then add to a large bowl with the lettuce and parsley.
In a small bowl or jar, mix all dressing ingredients together.
Remove the pita from the oven and let cool, then add to the bowl with all the vegetables.
Top salad with dressing and sprinkle za’atar if you want and ENJOY!