Danielle's fattoush salad

    25 min

    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.

    1 person made this

    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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