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Fattoush

SUBMITTED BY: DFOODS PHOTO BY: Caroline C

"Great light salad of an Eastern-Mediterranean flavor, with crunchy pita chips. Big favorite! I learned it from some Lebanese friends. After I tasted it, I needed to keep it."

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PREP TIME	30 Min
COOK TIME	10 Min
READY IN	40 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 pita rounds, torn into pieces
oil for frying
2 cups torn romaine lettuce
2 tomatoes, chopped
2 small cucumbers, peeled and diced
1 green bell pepper, chopped
3 green onions, minced
15 fresh mint leaves, chopped
1/4 cup chopped fresh parsley
1 teaspoon cilantro
Dressing:
1/4 cup lemon juice
2 teaspoons white wine vinegar
1 pinch salt
1/2 teaspoon lemon pepper
1/2 teaspoon dried onion flakes
1 pinch celery salt
1 pinch garlic powder
1/4 cup olive oil

DIRECTIONS

Heat oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until browned; then remove to paper towels.
Place romaine lettuce, tomatoes, cucumbers, bell pepper, green onions, mint leaves, parsley, and cilantro 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 powder. Stir in olive oil.
Gently toss salad with fried pita pieces and dressing. Adjust seasonings to taste, and serve.

FOOTNOTES

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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REVIEWS

Reviewed on Feb. 27, 2006 by Caroline C

We enjoyed this. The pita 'croutons' were a great idea! I omitted the parsley because I don't... MORE

Reviewed on Jul. 8, 2008 by m0wlp42

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

m0wlp42
Jul. 8, 2008

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.

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2 users found this review helpful

In the past, my family included salads to our meat dishes because we knew the importance of... MORE

Reviewed on May 20, 2008 by Jenni

Love it! For the dressing I added Sumac (a healthy palm full), 2 cloves of chopped fresh... MORE

Reviewed on Jul. 9, 2007 by Nicole R

Love, love, love it! I made a few changes though. Bought garlic flavored, baked pita chips... MORE

Reviewed on Apr. 24, 2007 by IMANKAY

This salad is packed with flavor. I literally wanted to eat it all day. Thanks. MORE