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Fattoush Salat Rezept (Libanesischer Brotsalat)
Elle

Fattoush Salad (Lebanese Bread Salad)

5 from 1 vote
The delicious Middle Eastern Fattoush Salad is made with seasonal vegetables and herbs which are tossed together with za’atar spiced flatbread and a tangy lemon dressing. Naturally suitable for vegetarian and vegan diets.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Salad
Cuisine: Levante, Mediterranean
Calories: 339

Ingredients
  

  • 200 g pita breads or 3 whole wheat tortillas (25 cm), cut into 8 equal wedges
  • Olive oil, as needed
  • Za’atar, to taste
  • half a large salad cucumber (250 g) peeled, halved lengthwise, seeded and cut into 1-2cm dice
  • 350 g cherry or mini roma tomatoes, halved
  • 1 handful radishes (6-8), thinly sliced
  • 3 green onions thinly sliced
  • 2 generous handfuls flat-leaf parsley, finely chopped
  • 2 handfuls of mint leaves, finely chopped (about 3-4 tablespoons)
  • 2 tablespoons extra-virgin olive oil,
  • Juice of 1 lemon, plus more to taste
  • Sea salt and freshly ground pepper, to taste

Instructions
 

To prepare the toasted pita/tortilla:
  1. Preheat oven to 400°F / 200°C (180°C fan-assisted) and line a baking sheet with parchment paper.
  2. Spread the pita or tortilla triangles in an single layer on the prepared baking sheet. Use a pastry brush to lightly coat both sides of tortilla with olive oil, then sprinkle za’atar. Toast in the hot oven until light golden brown and crisp 6-8 minutes, rotating pans front to back halfway through (and positions, top to bottom, if baking more than one batch at a time). NOTE: be sure to watch the them carefully the last 2 minutes, as they can go from lightly brown to burnt very quickly.
  3. Remove from the oven and set aside (without overlapping the triangles) to cool fully to room temperature. The chips will get crisper as they cool.
  4. Once cool, break up the toasted tortilla/pita into small chunks.
To assemble the salad:
  1. In a large shallow serving bowl, add the cucumber, tomato, radishes, onion, herbs, oil, lemon juice and seasoning. Toss until well incorporated. Add the toasted tortilla/pita chunks and toss until combined. Taste and adjust seasoning, as desired.
  2. Serve immediately and enjoy!

Nutrition

Calories: 339kcal

Notes

  • For pita bread you may need to cook them for 10 minutes and then split the two sides, break them into pieces and put them back into the oven for another couple of minutes to get them sufficiently crunchy.
  • For detailed tips and pictures on preparing the tortilla chips, check out my post for: Tortilla Chips selber machen
  • If preparing ahead, then I suggest adding the toasted tortilla/pita directly before serving, so that it doesn’t get soggy.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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