Middle eastern bread salad

    25 minutes

    In Lebanon, this salad is called fattoush. For a traditional touch, sprinkle the salad with a teaspoon of sumac, a purplish-red ground spice with a slightly sour, lime taste.

    1 person made this

    Serves: 6 

    • 1 telegraph cucumber, seeded and diced
    • 3 medium tomatoes, seeded and diced (cubes should be about the same size as the cucumber)
    • 6 spring onions, finely chopped
    • salt and freshly ground black pepper
    • 1 small iceberg lettuce, roughly chopped
    • 3 small rounds pita bread
    • 2 tablespoons olive oil
    • dressing
    • 4 tablespoons olive oil
    • grated peel and juice of 1 lemon
    • 2 cloves garlic, crushed
    • 2 tablespoons roughly chopped fresh flat–leaf parsley
    • 2 tablespoons roughly chopped fresh mint leaves
    • 2 tablespoons roughly chopped fresh coriander (cilantro) leaves

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

    1. Combine cucumber, tomatoes and spring onions in a colander and sprinkle with salt. Leave 10 minutes to drain. Place in a serving bowl with lettuce.
    2. Roughly tear pita bread into small pieces. Heat oil in a frying pan. Fry bread over medium heat until golden brown. Drain on paper towels to remove excess oil.
    3. To make dressing, whisk all ingredients together until combined. Drizzle over salad; toss well to coat. Season with salt and pepper. Top with pieces of fried pita bread.

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    Reviews in English (1)


    Used different ingredients. used cos lettus instead and toasted the lebanese bread in the grill and broke it into bits. Also used white onion and apple cider vinegar instead.  -  04 Sep 2009