Fattoush Salad


  • 2 pita bread rounds


  • 1/2 cup extra virgin olive oil, divided
  • 1 teaspoon minced garlic
  • 1/4 cup lemon juice
  • 1 teaspoon kosher salt
  • 3/4 teaspoon ground cumin, toasted
  • Freshly ground pepper to taste


  • 3 hearts of romaine, torn into bite-size pieces
  • 3/4 cup halved cherry or grape tomatoes
  • 3/4 cup peeled and diced English cucumber
  • 3/4 cup crumbled feta cheese
  • 1/2 cup quartered California ripe olives
  • 1/3 cup fresh cilantro leaves, chopped
  • 1/3 cup fresh mint leaves, chopped
  • 1/4 cup thinly sliced red onion


  1. Preheat oven to 350°F. Carefully cut each pita bread into 2 circles with a small sharp knife. Cut each circle into 6 triangles. Place on a baking sheet and bake for 12 minutes or until golden. Let cool then coarsely crumble.
  2. To prepare vinaigrette, heat 1 tablespoon oil in a small skillet over low heat. Add garlic and cook for 30 seconds or until fragrant. Place in a medium bowl with remaining vinaigrette ingredients and whisk well.
  3. To serve, place all salad ingredients in a large bowl and drizzle with dressing; toss well to coat. Serve immediately. Makes 8 servings.
Recipe by:

Chef Paul Irving