Stephanie Alexander’s fattoush salad

This fattoush salad is loaded with veggies and crunchy pita bread. It makes the perfect dinner or side to share.

2

20m

10m

Ingredients

  • 1 large piece wholemeal pita bread
  • 1 tsp extra virgin olive oil
  • 2 tbs finely chopped red onion
  • 1 tbs red wine vinegar
  • 8 red Perino tomatoes
  • 1 Lebanese cucumber, peeled, halved lengthways, cut into 1cm pieces
  • Handful crisp lettuce leaves (such as little gem or baby cos), to serve
  • 12 mint leaves, coarsely chopped
  • 12 flat-leaf parsley leaves, coarsely chopped
  • Pomegranate arils, to sprinkle (optional)

Dressing

  • 1/2 lemon, juiced
  • 2 tbs extra virgin olive oil
  • 1 small garlic clove, very finely chopped
  • 1/2 tsp ground sumac

Method

STEP 1

Preheat oven to 200°C (180°C fan-forced). Place the bread on a baking tray and brush with the oil. Bake for 8-10 mins or until light golden and crisp. Set aside to cool. Break into coarse pieces. 

STEP 2

Meanwhile, place the onion and vinegar in a small bowl. Set aside for 10 mins to soak. 

STEP 3

To make the dressing, combine the lemon, oil, garlic and sumac in a small bowl. Season to taste. 

STEP 4

Drain the onion and discard the vinegar. Place the tomatoes, cucumber and onion in a bowl. Add the dressing, half the mint and half the parsley and toss to combine. 

STEP 5

Arrange the lettuce leaves on a serving platter. Top with the tomato mixture and drizzle over the dressing. Sprinkle with the remaining mint and parsley. Top with the bread. Sprinkle with the pomegranate, if using. 

 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.