Fattoush, Lebanese Salad with Roasted Pita Chips

Caroline Russock

The following recipe is from the August 18 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

At first glance the name of this fresh Lebanese salad might seem exotic and even a little bit intimidating, but a quick glance over the ingredients will reveal that fattoush is really just a Middle Eastern version of the classic Italian bread salad, panzanella. Adapted from Amy Goldman's The Heirloom Tomato this salad subs in garlic roasted pita chips for stale bread and adds crunchy cucumbers, mint, and parsley to the tomatoes and red onions.

The bright garlic vinaigrette goes a long way to dress the whole mess of veggies and crunchy chips and infuse it with just the right amount of acid and earthy garlic flavor. By combining snappy-sweet summer vegetables and addictive crisp chips, this is a salad that you will want to make until the last of the tomatoes and cucumbers are gone from the market.

As always with our Cook the Book feature, we have five (5) copies of The Heirloom Tomato to give away this week.

Recipe Facts



Total: 0 mins
Serves: 8 servings

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  • Garlic Oil
  • 1 cup pure olive oil
  • 1 1/2 tablespoons garlic, finely chopped
  • 1 pound pita bread
  • 1 teaspoon salt
  • Garlic Vinaigrette
  • 2 teaspoons garlic paste
  • 1/4 cup lemon juice
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup pure olive oil
  • 1/4 cup extra virgin olive oil
  • Vegetables
  • 3 cups tomatoes, diced
  • 1 cup cucumbers, peeled and cut into small dice
  • 2 cups romaine lettuce, chopped
  • 2/3 cup mint, torn
  • 1/2 cup flat leaf parsley, roughly chopped
  • 1/4 cup red onion, thinly sliced
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper


  1. Make the garlic oil: Heat the oil, remove from the heat, and add the garlic. Let steep for several hours.

  2. Preheat the oven to 350°F.

  3. Split the pita in half. Brush one side of each half with the garlic oil. Sprinkle with salt. Cut each half into eighths and spread (oil side up) on a sheet pan. Place in the oven and bake until golden and crispy. Reserve.

  4. Make the vinaigrette: Combine the garlic paste, vinegar, lemon juice, salt, and pepper, then whisk in the olive oils.

  5. Combine all of the vegetables and toss with half the vinaigrette; salt and pepper to taste.

  6. Combine the pita, vegetables, and more vinaigrette. Toss. Add more vinaigrette if the fattoush looks dry.