Fattoush Recipe


Serves 2-3

This fresh Middle Eastern bread salad is especially delicious on a warm summer night. It is said to have originated in Lebanon where leftover pita was fried and tossed with seasonal vegetables and herbs. Try it as a side dish with Pan-Seared Salmon.


  • 2 pieces of Metropolitan Market Pita (pockets)
  • 1/4 C + 2 Tbsp MMt Extra Virgin Olive Oil, divided
  • 1 tsp sumac (optional)
  • 1 large beefsteak or heirloom tomato
  • 1 English cucumber
  • 1 Tbsp mint, chiffonade (very thinly sliced)
  • 1 Tbsp parsley, chopped
  • 1/4 red onion, sliced
  • Juice of 1 lemon
  • Salt and pepper
  • 1 handful salad greens (optional)


  1. Cut pita into bite-size squares. Heat 4 Tbsp oil in a small pan; working in batches, add the bread and cook until golden on both sides. Set aside and sprinkle with sumacd, if using.
  2. Core tomato and cut into 1-inch chunks; place in a bowl. Slice the cucumber in quarters lengthwise. Cut into 1/2-inch pieces. Add to bowl.
  3. Add herbs, onion, and salad greens. Toss with 1 Tbsp lemon juice and 2 Tbsp olive oil. Season with salt and pepper, to taste.
  4. Add pita and toss gently. Adjust seasoning, if desired, and serve immediately.
  5. Cook’s Tip:
  6. To prepare ahead, keep salad greens and herbs refrigerated in one bowl and tomato and cucumber refrigerated in a second bowl. Store fried pita at room temperature. Toss as directed in steps 3 and 4.


Amount Per Serving (does not include optional ingredients or salt and pepper, based on 3 servings)
Calories: 350
Fat: 29 g
Saturated Fat: 4 g
Cholesterol: 0 mg
Sodium: 140 mg
Carbohydrates: 25 g
Fiber: 5 g
Sugar: 4 g
Protein: 5 g
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