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Fattoush

Fattoush

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
DFOODS

DFOODS

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 36.5 g
  • 56%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 491 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Place romaine lettuce, tomatoes, cucumbers, bell pepper, green onions, mint leaves, parsley, and cilantro into a large bowl.
  3. 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.
  4. Gently toss salad with fried pita pieces and dressing. Adjust seasonings to taste, and serve.
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Reviews

m0wlp42
42

m0wlp42

7/8/2008

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.

Jenni
20

Jenni

5/20/2008

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.

Caroline C
18

Caroline C

2/27/2006

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!

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