Fattoush (Pita Bread Salad with Tomatoes and Cucumber)

Name: Fattoush Salad with Crispy Pita Bread
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern, Africa & Middle-East
Ingredients: 2 (8-inch) pita breads; 7 tablespoons extra-virgin olive oil; Salt and pepper; 3 tablespoons lemon juice; 1/4 teaspoon garlic, minced to paste; 1 pound tomatoes, cored and cut into 3/4-inch pieces; 1 English cucumber, peeled and sliced 1/8 inch thick; 1 cup arugula, chopped coarse; 1/2 cup chopped fresh cilantro; 1/2 cup chopped fresh mint; 4 scallions, sliced thin

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Fattoush is a Middle Eastern salad that combines crispy baked pita bread with fresh tomatoes, cucumber, arugula, and herbs in a bright lemon-garlic dressing. The contrast of crunchy and chewy textures makes it a standout side or light main.

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Fattoush (Pita Bread Salad with Tomatoes and Cucumber)

Total

50 min

Servings

Recipe Source

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From Americastestkitchen

Ingredients

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2 (8-inch) pita breads
7 tablespoons extra-virgin olive oil
Salt and pepper
3 tablespoons lemon juice
1/4 teaspoon garlic, minced to paste
1 pound tomatoes, cored and cut into 3/4-inch pieces
1 English cucumber, peeled and sliced 1/8 inch thick
1 cup arugula, chopped coarse
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
4 scallions, sliced thin

11 Ingredients

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Instructions

1
Adjust oven rack to middle position and heat oven to 375 degrees. Using kitchen shears, cut around perimeter of each pita and separate into 2 thin rounds. Cut each round in half. Place pitas, smooth side down, on wire rack set in rimmed baking sheet. Brush 3 tablespoons oil over surface of pitas. (Pitas do not need to be uniformly coated. Oil will spread during baking.) Season with salt and pepper to taste. Bake until pitas are crisp and pale golden brown, 10 to 14 minutes. Set aside to cool. (Cooled pitas can be stored in zipper-lock bag for 24 hours.)
2
While pitas toast, whisk lemon juice, garlic, and 1/4 teaspoon salt together in small bowl. Let stand for 10 minutes.
3
Place tomatoes, cucumber, arugula, cilantro, mint, and scallions in large bowl. Break pitas into 1/2-inch pieces and place in bowl with vegetables. Add lemon-garlic mixture and remaining 1/4 cup oil and toss to coat. Season with salt and pepper to taste. Serve immediately.

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Tips & Notes

Pro tips

Separate the pita bread into thin rounds before baking—this creates more surface area for crispiness and easier breaking later.
Let the lemon juice, garlic, and salt sit together for 10 minutes before adding oil; this mellows the raw garlic and builds flavor.
Toss the salad immediately after combining ingredients to prevent the pita from absorbing moisture and losing its crunch.
Cut tomatoes into 3/4-inch pieces and cucumber into thin slices so they distribute evenly and don't break down the pita.

Substitutions

English cucumber → regular cucumber, peeled and seeded (removes excess water)
Fresh cilantro or mint → additional arugula or parsley (if fresh herbs are unavailable)
Extra-virgin olive oil → light olive oil or vegetable oil (changes flavor but works if budget-conscious)

Storage & make-ahead

Assemble fattoush just before serving. Store leftover pita chips and vegetables separately in airtight containers for up to 1 day; do not store dressed salad as the pita will soften.