Fattoush Salad-The Little Shop of Olive Oils

Fattoush Salad


  • 2 (8-inch) pita breads
  • 7 Tbsp robust Premium Extra Virgin Olive Oil
  • 3 Tbsp lemon juice
  • 2 tsp lemon zest
  • 1 Tbsp Sicilian White Balsamic Vinegar
  • 4 Tbsp pomegranate juice
  • 1 Tbsp oregano
  • ¼ teaspoon garlic, minced to paste
  • Salt and fresh ground pepper
  • Chop all vegetables to about ¾”
  • 1 lb. Ripe tomatoes cored chopped
  • 1 English cucumber peeled and chopped
  • 1 Green pepper seeded and chopped
  • 5 Radishes trimmed and chopped
  • 1 cup arugula or preferred greens, chopped
  • ½ cup chopped fresh flat leaf parsley
  • ½ cup chopped fresh mint
  • 4 scallions, sliced thin

The success of this recipe depends on two things.  Ripe tomatoes and crunchy pita crisps!


  • Adjust oven rack to middle position and heat to 375 degrees. Using your kitchen shears or a small knife, cut around the perimeter of each pita and separate both sides. Cut each round in half.
  • CRISPY TIP: Set a wire rack in a baking sheet and lay each pita SMOOTH SIDE DOWN, (rough side up.) Brush the rough side of the rounds with 3 Tbsp of EVOO (making sure to get it in all the nooks and crannies.) Season with salt and pepper. Bake until pita rounds are crisp and golden brown: about 10 - 15 minutes. Set aside to cool. (Cooled pitas can be stored in an airtight container overnight)
  • While pitas are baking, whisk together the remaining olive oil, lemon juice, lemon zest, pomegranate juice, garlic and salt and pepper. Let flavors meld for 10 minutes.
  • In a large bowl, add tomatoes, cucumber, green pepper, scallions, radishes, parsley, mint, and greens.
  • Break pitas into bite-sized shards and put in the bowl with the vegetables.
  • Give the dressing a final whisk and pour over the salad. Season with salt and pepper, toss, and serve immediately.
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