Middle Eastern Pita and Vegetable Salad (Fattoush)

By Martha Rose Shulman

Middle Eastern Pita and Vegetable Salad (Fattoush)
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
4(37)
Comments
Read comments

Flat breads become stale very quickly, so it’s no surprise that there’s an array of Arab dishes made with crumbled up pitas. This is my favorite destination for them (I love any dish where bread is soaked with salad dressing). You can use whatever greens look good in your market -- arugula, watercress, purslane, and cut up leaves of romaine lettuce are all acceptable. The Middle Eastern spice sumac is available in Middle Eastern markets; the salad will still be delicious if you don’t include it. To keep the fat a little lower I’ve substituted plain low-fat yogurt for some of the olive oil in the authentic recipe.

Featured in: http://www.nytimes.com/2008/09/08/health/nutrition/08recipehealth.html

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Ingredients

Yield:Serves 6 to 8 generously
  • 3(6-inch) Arabic pita breads
  • 1large garlic clove, finely chopped or pureed (optional)
  • ½teaspoon salt, or to taste
  • ¼cup freshly squeezed lemon juice
  • ¼cup extra virgin olive oil
  • ¼cup plain lowfat yogurt
  • Freshly ground black pepper to taste
  • 1pound tomatoes, coarsely chopped
  • 1European cucumber or 3 Persian cucumbers, cut in half lengthwise, then into half-moon slices
  • 6scallions, white and light green parts, sliced
  • ½cup chopped flat-leaf parsley
  • ¼cup slivered fresh mint leaves
  • 1romaine lettuce heart (the lighter, inner leaves), washed, dried, cut crosswise in ½-inch wide pieces
  • 4cups (loosely packed) coarsely chopped arugula, watercress, or purslane (or a combination),
  • 2teaspoons ground sumac (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

141 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 4 grams protein; 237 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    If your pita breads are hard, break them up into pieces. If they are not, cut them into quarters and split the quarters open. Toast the pieces in a toaster oven, or in a 325ºF oven, until lightly browned and crisp.

  2. Step 2

    Combine the garlic, lemon juice, salt, olive oil, yogurt, and pepper in a small bowl.

  3. Step 3

    Toss the salad ingredients together in a large bowl. Just before serving, add the dressing and toss together. Crumble in the pita bread and toss again. Taste, adjust seasonings, and serve.

Tip
  • You can substitute an additional romaine heart for the arugula, watercress and purslane.

Ratings

4 out of 5
37 user ratings
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Comments

Randy

Sumac has a complex tart citrus flavor which can be strong by itself. In many versions of fattoush it is sprinkled over the finished salad as a final garnish where it will be one of the first flavors perceived and will therefore will seem more assertive. A more subtle result would be to add the sumac to the dressing where it will blend harmoniously with the lemon. I prefer a more traditional dressing without yogurt and with sumac added and a 3:2 ratio of oil (6 TBL)to lemon juice (4 TBL).

Maria Cate

I'm amazed this recipe has so few reviews. It is absolutely outstanding, delicious and refreshing with its herbs, sumac, chopped cukes, romaine and tomatoes. One of the best salads I've made.

Mike

Recipe doesn't actually say when to add the sumac. I presume to the dressing?

Kathleen M.

When is the sumac added? To the dressing mixture?

Randy

Sumac has a complex tart citrus flavor which can be strong by itself. In many versions of fattoush it is sprinkled over the finished salad as a final garnish where it will be one of the first flavors perceived and will therefore will seem more assertive. A more subtle result would be to add the sumac to the dressing where it will blend harmoniously with the lemon. I prefer a more traditional dressing without yogurt and with sumac added and a 3:2 ratio of oil (6 TBL)to lemon juice (4 TBL).

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