Fattoush is a Middle Eastern salad made with toasted, fried or day-old pita bread. Similar to the Italian panzanella salad, it is a great use for stale or leftover bread. (Is it just me or do restaurants give you enough pita triangles to feed a family of 10?!)
Lebanese restaurants typically deep fry the pita chips. Not only does that add a ton of unnecessary fat and calories but it also weighs down the bright and delicious flavors of this classic salad. Baked pita chips are not only extremely easy but it also provides an opportunity to season the bread with za’atar, one of my favorite Middle Eastern spice blends. Each brand has a slightly different recipe but it is a combination of oregano, toasted sesame, sumac and other spices.
Your fork is waiting.
- Serves: 4
- Calories: 201
- Fat: 10 g
- Saturated fat: 1.4 g
- Unsaturated fat: 8.6 g
- Trans fat: 0 g
- Carbohydrates: 25.4 g
- Sugar: 8.3 g
- Sodium: 678 mg
- Fiber: 7.2 g
- Protein: 5.6 g
- Cholesterol: 0 mg
- Pre-heat oven to 350 degrees.
- Line baking sheet with foil and spray with non-stick spray.
- In a large bowl or plastic bag, evenly coat pita pieces with olive oil, za’atar and salt.
- Spread pita in even layer on baking sheet and bake for 10-12 minutes or until nicely browned.
- While pita bread is baking, prepare Middle Eastern Salad.
- Crumble toasted pita chips over the salad and toss well before serving. (Also taste great dipped in hummus!)