Fattouche salad is a Middle Eastern classic that’s not as well known in western culture as is tabbouleh, though maybe it should be — it’s just as delicious. It gets its characteristic touch from the use of small bits of toasted pita bread mingling with juicy tomatoes, cucumbers, and fresh herbs.
Serves: 4 to 6
- 2 large whole-grain pita breads
- 4 medium ripe tomatoes (try using a combination of
yellow and red tomatoes in late summer)
- 1 smallish medium cucumber, peeled, quartered lengthwise,
and sliced (or 2 Kirby or Persian cucumbers, sliced)
- 1/2 red bell pepper, finely diced
- 1/2 cup black or green olives, any variety you like, pitted or not
- 2 to 3 scallions, minced
- 1/2 cup chopped fresh parsley
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon (about 1/4 cup)
- Salt and freshly ground pepper to taste
Toast the pita breads in a 375-degree F. oven or toaster oven until golden and just beginning to become crisp, about 8 minutes. When cool enough to handle, tear into bite-sized pieces or cut into 1-inch squares with kitchen shears or sharp knife.
Combine the remaining ingredients in a serving bowl. Add the cut pita and toss again. Allow to stand for a few minutes so that the pita bits can soak up some of the flavors, then serve.
- See more of VegKitchen’s Mediterranean Diet recipes.
- Here are more recipes for colorful green salads.