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Fattoush (Middle Eastern Bread Salad)


Servings: 6-8

In the Mideast, stale rounds of pita bread are toasted until crisp, then made into this vibrant bread salad. Fresh mint, parsley, and cilantro and a tangy lemon dressing give it a distinctly Middle Eastern flavor.


  • 2 large stale pita breads, torn into 1-inch pieces
  • 1 medium cucumber, peeled, seeded, and cut into 1/2-inch cubes
  • Salt
  • 1 lb. ripe tomatoes (about 3), seeded and cut into 1/2-inch cubes
  • 6 scallions, cut into 1/4-inch slices
  • 1 green bell pepper, cut into 1/2-inch cubes
  • 1/4 cup coarsely chopped fresh parsley
  • 1/3 cup coarsely chopped fresh mint
  • 3 Tbs. coarsely chopped fresh cilantro
  • 2 large cloves garlic, minced
  • 1/4 cup freshly squeezed lemon juice
  • 1/3 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 2 tsp. crushed sumac (optional)

Nutritional Information

  • Nutritional Sample Size 1/8 of recipe
  • Calories (kcal) : 150
  • Fat Calories (kcal): 87
  • Fat (g): 9
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 230
  • Carbohydrates (g): 15
  • Fiber (g): 2
  • Protein (g): 3


  • Heat oven to 375 F. Spread the torn pita on a baking sheet in a single layer and bake until dry, 10 to 15 min. Cool.
  • Spread the cucumber pieces on a paper towel and sprinkle with salt. Let stand to extract the bitter juices, about 20 min. Put the cucumbers in a strainer and rinse with cold water. Pat dry. In a large mixing bowl, combine the cucumbers, tomatoes, scallions, green pepper, parsley, mint, and cilantro.
  • Whisk together with garlic, lemon juice, and olive oil. Season with salt and pepper to taste. Toss this dressing with vegetables; toss in the bread. Spread the salad on a serving platter and sprinkle with sumac, if using.


If your bread isn’t sufficiently stale, add it at the last minute and serve the salad immediately.


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