LEBANESE FATTOUSH (BREAD SALAD)
This is a fresh and delicious salad originating from Lebanon. The fresh parsley and mint make this salad particularly yummy!
Provided by cookie
Categories Salad
Time 26m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place pita bread on a baking sheet.
- Bake in the preheated oven until the bread is a light brown, 5 to 7 minutes. Remove from the oven and allow to cool, 1 to 2 minutes. Break toasted bread into bite-size pieces.
- Combine lettuce, radishes, cucumber, tomato, garlic, green onions, parsley, mint, and salt and pepper together in a bowl; toss until salad is well mixed.
- Pour lemon juice, olive oil, and sumac into a salad dressing bottle with a lid; cover and shake until blended. Add dressing to salad and toss.
- Garnish salad with toasted pita.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 25.5 g, Fat 14.4 g, Fiber 4.6 g, Protein 5 g, SaturatedFat 2 g, Sodium 201 mg, Sugar 4.7 g
FATTOUSH- PITA BREAD SALAD
This salad can get soggy about 45 minutes after its made, so make it right before you plan to eat. Recipe from King Arthur Flour baking circle. I just use store-bought pita bread, but make your own if you have a good recipe.
Provided by alijen
Categories Vegetable
Time 22m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Split the pita breads into rounds and cut each round into 1 1/2-inch pieces.
- Place the bread on a baking sheet, and spray it with garlic-flavored olive oil spray.
- If you don't have any garlic-flavored spray, spray with olive oil spray (or drizzle with olive oil), and sprinkle lightly with garlic powder.
- Bake the bread in a preheated oven for 12 minutes, turning once, till it's completely dry and crisp.
- Set it aside to cool.
- About 10 minutes before you're ready to serve the salad, place the bread in a large bowl, and add the remaining ingredients.
- Toss to combine and serve within 15 minutes or so.
Nutrition Facts : Calories 149.9, Fat 9.4, SaturatedFat 1.3, Sodium 99.6, Carbohydrate 14.9, Fiber 1.9, Sugar 2.8, Protein 2.7
FATTOUSH (LEBANESE TOMATO AND PITA SALAD)
For millions of Muslims in the United States, food takes on a new significance during Ramadan. Fasting during this time is one of the five pillars of Islam, along with devotion to Allah, prayer, giving alms and visiting Mecca. Soup or salad, like the fattoush made with tomatoes and pita bread, is a light way to break the fast.
Provided by Joan Nathan
Categories easy, quick, salads and dressings, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Separate pita into 2 rounds, and bake on cookie sheet for about 5 minutes, or until very crisp but not browned.
- Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Toss.
- Whisk together garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Just before serving, give dressing another quick whisk and then pour it over vegetables and toss.
- Break pita into 1-inch pieces and toss with salad, just before taking salad to table. Taste, add seasonings if needed, and serve immediately.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 5 grams
MIDDLE EASTERN PITA SALAD (FATTOUSH SALAD) RECIPE BY TASTY
Here's what you need: small pita rounds, olive oil, salt, romaine lettuce, medium cucumber, cherry tomato, scallions, radish, red bell pepper, fresh parsley, fresh mint, lemons, white wine vinegar, garlic, ground sumac, allspice, pepper
Provided by Gwenaelle Le Cochennec
Categories Sides
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (180°C).
- Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.
- Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.
- Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.
- Seed the cucumber, dice it, and add it to the salad bowl.
- Cut the tomatoes in half and add them to the salad bowl.
- Mince the scallions and add them to the salad bowl.
- Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.
- In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.
- Pour the dressing over the salad.
- Break the crispy pitas into small pieces and add to the salad. Toss well.
- Enjoy!
Nutrition Facts : Calories 266 calories, Carbohydrate 23 grams, Fat 18 grams, Fiber 5 grams, Protein 4 grams, Sugar 6 grams
FATTOUSH ( TOASTED PITA BREAD SALAD )
A little twist on your dinner salad - the lettuce is gone - toasted bread took it's place. Posted for ZWT 2006 Asia & Africa Regions as the ingredients are typical of both SW Asia & North Africa.
Provided by SusieQusie
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven 400ºF
- Cut the bread into small (1 inch) pieces, place on a baking tray and toast in the oven for 5-10 minutes until crisp and light brown.
- In a large bowl, combine the chopped tomatoes, green peppers, red peppers, cucumber, spring onions, garlic, parsley and mint.
- Toss with the lemon juice and olive oil. Salt and pepper to taste.
- Now add the toasted bread and mix well.
- Serve immediately.
More about "fattoush pita bread salad recipes"
FATTOUSH SALAD (MIDDLE EASTERN PITA BREAD SALAD)
From theveganatlas.com
Cuisine Middle EasternCategory Salads & SidesServings 4Total Time 22 mins
- Cut the pita breads into 1 inch or so squares with kitchen shears or a sharp knife. Toast in a 375º F. oven or toaster oven until golden and turning crisp, about 8 to 10 minutes.
- Combine the remaining ingredients in a serving bowl. Add the cut pita and toss again. Serve at once.
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5/5 (29)Calories 345 per servingCategory Salad
- Break the pita bread into small bite-size pieces. Heat 3 tbsp of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a plate lined with paper towel to drain. Season with salt, pepper and sumac.
- In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.
- To make the dressing, in a small bowl, whisk together the lemon or lime juice, olive oil, pomegranate molasses (if using), salt, pepper and spices.
- Pour toss lightly. Finally, add the pita chips, and more sumac if you like, and toss one more time. Transfer to small serving bowls or plates. Enjoy!
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