• serves 6
Ricardo Larrivée
Ricardo Larrivée Ricardo and Friends


15 Ratings
Directions for: Fattoush


For the Salad

3 pitas

30 mL (2 tablespoons) olive oil

1 heads romaine lettuce, torn into pieces

1 English cucumber, seeded and cut into cubes

12 cherry tomatoes, halved

4 green onions, sliced

1 yellow bell pepper, cut into squares

125 mL (1/2 cup) curly-leaf parsley, chopped

12 Kalamata olives, pitted and chopped

Salt and pepper

For the Dressing

60 mL (1/4 cup) lemon juice

60 mL (1/4 cup) olive oil

1 clove garlic, finely chopped

15 mL (1 tablespoon) honey


For the Salad

1. With the rack in the middle position, preheat the oven to 180°C (350°F).

2. Brush both sides of the pitas with olive oil. Season with salt and pepper. Lay them on a baking sheet and bake until crisp, about 15 minutes. Let cool, then break into pieces.

For the Dressing

1. In a bowl, whisk together all the dressing ingredients. Season with salt and pepper. Set aside.

2. In a salad bowl, combine all the salad ingredients, including the pita pieces. Pour the dressing over the salad. Toss well. Adjust the seasoning and serve immediately.

3. Variation: Add fresh mint leaves for a brighter, fresher taste.

See more: Bake, Middle Eastern, Vegetables, Vegetarian, Salad, Olives, Appetizer


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