Easy and Light Middle Eastern Fatoush Salad
Prep time
Cook time
Total time
A delicious Middle Eastern Fatoush Salad recipe that is perfect for Spring, or any time you need a lighter, healthier meal recipe!
Recipe type: Salad
Cuisine: Middle Eastern
Serves: 2
  • 2 Stonefire Pita Pockets (cut into 1 inch square pieces)
  • ¼ + ⅓ cup Extra Virgin Olive Oil
  • 2 garlic cloves (chopped, keep separate)
  • ¼ cup fresh lemon juice (approx. 2 large lemons)
  • 1 Tbsp olive juice (from jar of green olives)
  • ⅓ head iceburg lettuce (chopped into 1 inch square pieces)
  • 1 large vine ripe tomato (seeds removed, chopped into ½ inch pieces)
  • ½ English cucumber (chopped into ½ inch pieces)
  • ½ Green Bell Pepper (seeds removed, chopped into ½ inch pieces)
  • ½ Red Bell Pepper (seeds removed, chopped into ½ inch pieces)
  • 3 dill pickle spears (chopped into ½ inch pieces. I used P.O.E of NY kosher dills, and they were the PERFECT flavor. Grillo’s spicy dills would be another great alternative.)
  • 2 green onions (chopped)
  • Salt and pepper
  1. Preheat oven to 400 degrees
  2. Add one crushed garlic clove to ¼ cup olive oil
  3. Spread pita cubes in one layer on a cookie sheet or pizza stone
  4. When oven is done preheating, brush pita cubes with the olive oil mixture on one side
  5. Sprinkle lightly with salt and pepper
  6. Place in the oven for 5-10 minutes, checking often so they don’t burn
  7. When pita begins to brown on the edges, flip all of the pita cubes and return to oven
  8. Cook for an addition 3-5 minutes, or until this side begins to brown
  9. Remove pita chips from oven to cool while remaining on tray
  10. Add the remaining crushed garlic clove to ⅓ cup oil (you may add any remaining oil/garlic from the pita chips)
  11. Add lemon and olive juice to oil mixture and whisk together, set dressing aside
  12. Add lettuce, tomato, cucumber, bell peppers, pickles and green onion to a mixing bowl
  13. Pour dressing over top and mix well
  14. Add salt and pepper to taste (I like this salad heavy on the pepper)
  15. Allow salad to marinate for at least an hour, and up to 24 hours
  16. When preparing to serve, you can do it one of two ways. Either mix the pita chips into the salad, so they start to become soggy and part of the salad, or dish up the salad and place the pita chips on top of each serving similar to croutons.
Recipe by Eat.Live.Blog at http://eatliveblog.com/2014/04/07/easy-middle-eastern-fatoush-salad-with-stonefire-flatbread/