Fattoush Bread Salad
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Category
Side Dish
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Cusine
Middle Eastern
What do you need?
How to make?
Ingredients
2 rounds pita bread
Olive oil
Salt and pepper, to taste
4 Persian, pickling, or other small cucumbers, thinly sliced
4 radishes, trimmed and thinly sliced
2 large tomatoes, cored and cut into 1-inch pieces
1/2 pint cherry tomatoes, halved
1/4 red onion, very thinly sliced
1/4 cup sliced scallions, white and light green parts
Juice of 1 lemon, or more to taste
4 tablespoons olive oil
Large handful fresh mint leaves, coarsely chopped
Large handful fresh parsley leaves, coarsely chopped
Directions
Set the oven to 375F. With kitchen shears, cut the pita round into 1-inch pieces. In a bowl, sprinkle the pita with just enough olive oil so a drop lands on each piece. Toss well. Sprinkle with salt and toss again.
Spread the pieces out on a rimmed baking sheet. It's fine if the pieces overlap or cluster together. Bake for 2 minutes, then toss the chips. Bake another 2 minutes and toss again. Remove any pieces that are starting to look crisp and golden. Continue baking another 1 to 2 minutes until all the pieces are crisp and golden. Set aside to cool.
In a large bowl combine the cucumbers, radishes, large and cherry tomatoes, scallions, and red onion.
Sprinkle the lemon juice, olive oil, salt, and pepper over the vegetables and toss gently but thoroughly. Add the mint and parsley and toss again. Taste for seasoning and add more salt and pepper, if you like. Add the pita chips and toss gently to avoid crushing them. Serve immediately.