Danielle's fattoush salad

Danielle's fattoush salad

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About this recipe: Freshly fried pitta bread, lettuce, peppers, onion, tomato, cucumber and feta cheese are topped with a mint and and lemon dressing in this traditional fattoush salad.


Serves: 5 

  • 2 tablespoons grapeseed oil
  • 2 pitta breads, cut into 2cm pieces
  • 100g shredded romaine lettuce
  • 1 green pepper, cut into bite-size pieces
  • 1 large beef tomato, cut into bite-size pieces
  • 1/2 red onion, sliced
  • 1/2 cucumber, cut into bite-size pieces
  • 65g feta cheese, chopped
  • 2 tablespoons freshly chopped mint
  • 1 tablespoon freshly chopped flat-leaf parsley
  • Dressing
  • 60ml extra-virgin olive oil, or more to taste
  • 1 lemon, juiced, or more to taste
  • 1 clove garlic, grated
  • 1/2 teaspoon Greek seasoning or dried oregano
  • 1/2 teaspoon ground sumac (optional)
  • salt and freshly ground black pepper to taste

Prep:20min  ›  Cook:5min  ›  Ready in:25min 

  1. Heat grapeseed oil in a large pan over medium-low heat. Cook and stir pitta bread pieces in hot oil until golden brown, 2 to 3 minutes. Transfer bread pieces to a plate lined with kitchen roll.
  2. Stir romaine lettuce, tomato, red onion, cucumber, feta cheese, mint and parsley together in a large bowl.
  3. Whisk olive oil, lemon juice, garlic, seasoning, sumac, salt and black pepper together in a bowl until completely combined. Pour olive oil mixture and pitta bread pieces onto lettuce mixture; toss to coat.

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