Crispy Pita Bread Salad (Inspired by Fattoush)
This recipe is inspired by Fattoush, a traditional Middle Eastern salad known for its fresh vegetables, herbs, and crispy bread. My version keeps that same balance of crunch and brightness but uses a simple lemon and garlic dressing that makes it quick to whip up on busy weeknights. The baked pita “croutons” soak up the flavours beautifully, and the mix of cucumber, tomato, onion, and fresh herbs makes it a vibrant side dish for just about any meal.
Serves
4-6
Prep time
15 minutes
Cooking time
10 minutes
Ingredients
For the Crispy Pita Bread “Croutons”:
- 2 pita breads (or 1 large Lebanese bread), cut into bite-sized pieces
- 2 tbsp olive oil
- Pinch of salt
For the Salad:
- 5 cups cos (romaine) lettuce, chopped into large pieces
- 2 Lebanese cucumbers, thinly sliced into rounds
- 1 cup cherry tomatoes, halved (or 1 ½ regular tomatoes, cut into chunks)
- ½ small red onion, thinly sliced
- ½ cup fresh mint leaves, lightly packed (tear large leaves in half)
- 2 tbsp fresh parsley, roughly chopped
For the Dressing:
- ¼ cup extra virgin olive oil
- 3 tbsp lemon juice (about 1 large lemon)
- 1 medium garlic clove, finely grated or crushed
- Salt and pepper, to taste
Directions
- Preheat oven to 180°C (350°F).
- Toss pita pieces with olive oil and a pinch of salt.
- Spread on a baking tray and bake for 8–10 minutes, flipping halfway, until golden and crisp. Cool slightly.
- Meanwhile, in a small bowl or jar, whisk together olive oil, lemon juice, garlic, salt, and pepper until well combined.
- In a large bowl, combine lettuce, cucumber, tomatoes, onion, mint, and parsley.
- Add the pita croutons. Drizzle with dressing and toss gently to coat.
- Transfer to a platter or bowl and serve immediately while the pita is still crunchy.
Ingredients
For the Crispy Pita Bread “Croutons”:
- 2 pita breads (or 1 large Lebanese bread), cut into bite-sized pieces
- 2 tbsp olive oil
- Pinch of salt
For the Salad:
- 5 cups cos (romaine) lettuce, chopped into large pieces
- 2 Lebanese cucumbers, thinly sliced into rounds
- 1 cup cherry tomatoes, halved (or 1 ½ regular tomatoes, cut into chunks)
- ½ small red onion, thinly sliced
- ½ cup fresh mint leaves, lightly packed (tear large leaves in half)
- 2 tbsp fresh parsley, roughly chopped
For the Dressing:
- ¼ cup extra virgin olive oil
- 3 tbsp lemon juice (about 1 large lemon)
- 1 medium garlic clove, finely grated or crushed
- Salt and pepper, to taste
Directions
- Preheat oven to 180°C (350°F).
- Toss pita pieces with olive oil and a pinch of salt.
- Spread on a baking tray and bake for 8–10 minutes, flipping halfway, until golden and crisp. Cool slightly.
- Meanwhile, in a small bowl or jar, whisk together olive oil, lemon juice, garlic, salt, and pepper until well combined.
- In a large bowl, combine lettuce, cucumber, tomatoes, onion, mint, and parsley.
- Add the pita croutons. Drizzle with dressing and toss gently to coat.
- Transfer to a platter or bowl and serve immediately while the pita is still crunchy.
Helpful Tips
Storage
- Best served fresh so the pita stays crunchy.
- If prepping ahead, keep the croutons and dressing separate. Combine just before serving.
Substitutions
- Greens: Swap lettuce for baby spinach or mixed leaves.
- Herbs: Basil or coriander can be used if you’re low on mint.
- Pita: Try sourdough or flatbread if you don’t have pita on hand.
- Extra crunch: Scatter in toasted pine nuts or almonds.
Serving Suggestions
- Serveas a side to Slow-Roasted Lamb Shoulder with Mint & Mustard Sauce
- Serve as a side to grilled chicken, lamb koftas, or roasted fish.
- Pair with hummus or tzatziki for a mezze-style spread.
- Enjoy as a light lunch topped with grilled halloumi or falafel.
Watch How to Make It
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