This fattouche salad is so simple and delicious! Toasted pita bread is tossed with juicy tomatoes, cucumbers, and fresh herbs. And it's ready in 15 minutes!
Fattouche salad (also spelled "fattoush") is a Middle Eastern classic that's not as well known in western culture as the famous tabbouleh or baba ghanouj. Though maybe it should be — it's just as delicious.
It gets its characteristic texture from the use of small bits of toasted pita bread mingling with juicy tomatoes, cucumbers, and fresh herbs. It's sort of the Mediterranean version of the Italian bread salad.
Fattouche is good all year round, though especially tasty with ripe summer tomatoes.
Tips & Tricks
You can use any pita bread that you prefer, although whole wheat will give the best texture. Be careful - not all pita brands are plant based. I personally use these vegan-friendly pitas.
Add some chickpeas into the fattouche salad for extra protein and a heartier dish that can be served as a healthy main dish.
Try using a mix of yellow and red tomatoes for a more colorful dish. You can also use cherry or grape tomatoes for easy bite-sized pieces.
You can use two smaller Kirby or Persian cucumbers instead of the regular cucumber, if they are available in your market.
More Vegan Recipes
If you love this fattouche salad, be sure to browse my other vegan salads or check out these tasty ideas:
Photos by Hannah Kaminsky
- 2 pieces whole-grain pita bread cut into bite-sized pieces
- 4 tomatoes medium, ripe
- 1 cucumber peeled, quartered lengthwise and sliced
- ½ red bell pepper finely diced
- ½ cup green olives or black olives, pitted
- 3 scallions minced
- ½ cup fresh parsley chopped
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon about ¼ cup
- Salt and black pepper to taste
- Toast the pita breads in a 375º F. oven or toaster oven until golden and just beginning to become crisp, about 8 minutes. Carefully stir about halfway through.
- 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.
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