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Fattoush salad recipe

Fattoush salad recipe

34 ratings

This refreshing Middle Eastern-inspired recipe features crispy, golden triangles of baked pitta tossed through a mix of fresh veggies and spiked with tangy, crumbled feta. It's the perfect quick midweek side or try it as an extra for your BBQ this weekend. See method

  • Serves 6
  • 10 mins to prepare and 15 mins to cook
  • 265 calories / serving


Fattoush salad

  • 2 pitta breads
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • ½ small red onion, finely sliced
  • 3 tomatoes, cut into wedges
  • ½ cucumber, deseeded and chopped
  • 200g feta cheese, cubed
  • small handful flat-leaf parsley, roughly chopped
  • 2 little gem lettuces

For the dressing

  • 2 tbsp red wine vinegar
  • 4 tbsp extra-virgin olive oil
  • ½ lemon, zested
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    6g 32%
  • Sugars

    4g 4%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 17.3g Protein 8.4g Fibre 1.9g


  1. Preheat the oven to gas 5, 190°C, 170°C fan. Open each pitta out into 2 and cut into 8 triangles. Toss the triangles in the olive oil and sprinkle with half the smoked paprika. Spread out on a baking sheet and bake for about 10 minutes, turning halfway, until crisp and pale golden.
  2. Meanwhile, make the dressing by whisking the vinegar, oil and lemon zest together with a little salt and plenty of black pepper. Separate the lettuce leaves and put in a serving bowl, with the rest of the salad ingredients. Add the pitta, pour over the dressing and mix. Finish with the remaining paprika.

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