Name: Fattoush Salad
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: For the pita chips: -; 2 rounds pita bread (8- to 12-inches) -; Olive oil (for toasting the pita) -; Salt and pepper, to taste -; For the salad: -; 4 Persian, pickling, or other small cucumbers, thinly sliced (or 1 English cucumber, trimmed, halved vertically, and thinly sliced) -; 4 radishes, trimmed and thinly sliced -; 2 large tomatoes, cored and cut into 1-inch pieces -; 1/2 pint cherry tomatoes, halved -; 1/4 red onion, very thinly sliced -; 1/4 cup sliced scallions, white and light green parts -; For the dressing: -; Juice of 1 lemon, or more to taste -; 4 tablespoons olive oil -; Large handful fresh mint leaves, coarsely chopped -; Large handful fresh parsley leaves, coarsely chopped -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Fattoush Salad

1. For the pita chips: -

2. 2 rounds pita bread (8- to 12-inches) -

3. Olive oil (for toasting the pita) -

4. Salt and pepper, to taste -

5. For the salad: -

6. 4 Persian, pickling, or other small cucumbers, thinly sliced (or 1 English cucumber, trimmed, halved vertically, and thinly sliced) -

7. 4 radishes, trimmed and thinly sliced -

8. 2 large tomatoes, cored and cut into 1-inch pieces -

9. 1/2 pint cherry tomatoes, halved -

10. 1/4 red onion, very thinly sliced -

11. 1/4 cup sliced scallions, white and light green parts -

12. For the dressing: -

13. Juice of 1 lemon, or more to taste -

14. 4 tablespoons olive oil -

15. Large handful fresh mint leaves, coarsely chopped -

16. Large handful fresh parsley leaves, coarsely chopped -

How to cook deliciously - Fattoush Salad

1. Stage

Prepare the pita chips: Set the oven to 375°F. With kitchen shears, cut the pita round into 1-inch pieces. In a bowl, sprinkle the pita with just enough olive oil so a drop lands on each piece. Toss well. Sprinkle with salt and toss again.

2. Stage

Toast the pita chips: Spread the pieces out on a rimmed baking sheet. It's fine if the pieces overlap or cluster together. Bake for 2 minutes, then toss the chips. Bake another 2 minutes and toss again. Remove any pieces that are starting to look crisp and golden. Continue baking another 1 to 2 minutes until all the pieces are crisp and golden. Set aside to cool.

3. Stage

Prepare the vegetables: In a large bowl combine the cucumbers, radishes, large and cherry tomatoes, scallions, and red onion.

4. Stage

Dress the salad just before serving: Sprinkle the lemon juice, olive oil, salt, and pepper over the vegetables and toss gently but thoroughly. Add the mint and parsley and toss again. Taste for seasoning and add more salt and pepper, if you like. Add the pita chips and toss gently to avoid crushing them. Serve immediately.