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This is another delicious old-world salad that really goes well with just about any chicken, fish, beef or lamb entrée you are serving. It has many of the same ingredients (and flavor) as Lebanese Tabouli but without all the effort of having to clean all the parsley that is needed for Tabouli. Just like making Tabouli, chopping all the ingredients by hand makes a huge difference in the end product.

Although this salad is less time-consuming than Tabouli the trade-off is it is best enjoyed right after its made. If there is any leftover Fattoush, the pocket bread will get soggy and then turn to mush and the lettuce will also become wilted as well. Tabbuli, once made, can last in the fridge for a week or more and still be delicious. You can certainly omit the bread, or use bread or add cooked and cooled pearled barley or quinoa in its place. If using a grain such as these, use 1 Cup of the cooked product.

You can certainly omit the bread, or use a gluten free bread or add cooked and cooled pearled barley or quinoa in its place. If using a grain such as these, use 1 Cup of the cooked product. 

Ingredients

• ½ loaf of Pita style bread (preferably from a middle eastern bakery). Separate bread pocket and toast each piece to a golden brown. Allow to cool, break into approx. 1” pieces – you should have 1 ½ - 2 Cups of toasted bread pieces when done

• 1 small clove of garlic

• ½ Teaspoon pink Himalayan salt

• ½ Teaspoon cinnamon or allspice

• ½ Cup fresh squeezed lemon juice

• ½ Cup O’Live A Little’s Greek or Tunisian Extra Virgin Olive Oil

• ½ Cup chopped parsley

• 1 Cup chopped fresh mint

• 4 green onions – white and light green parts

• ½ Cup sweet onion chopped into ¼” dice

• 5 Large Romaine Lettuce leaves, chopped into 2” pieces

• 1 large English cucumber, peeled, seeded and chopped into ¼” – ½” pieces

• 2-3 Tomatoes (medium size), seeded and cut into ½” – 1” pieces

Method Of Prep

1. Mix all herbs and vegetables together in the mixing bowl.

2. Mash garlic to release juices and chop if needed to ensure small pieces, add to lemon juice.

3. Add salt and cinnamon or allspice to lemon juice. Add Olive Oil to Lemon juice mixture, stir to combine.

4. Pour this mixture over herbs and vegetables. Toss.

5. Just before serving add toasted pita, toss again to ensure salad is evenly coated with dressing. Enjoy!