Pita Bread Salad with Olives and Feta (Fattoush)
A bright, crunchy Levantine salad with toasted pita, fresh herbs, and salty cheese
Why This Recipe Works
Topping fresh vegetables with oven-toasted pita ensures the bread stays crisp long enough to soak up the zesty lemon dressing without losing its bite. This version uses cherry tomatoes and romaine for a consistent, reliable crunch year-round.
Instructions
Adjust the oven rack to the middle position and heat the oven to 400°F.
Toss the pita pieces with two tablespoons of the olive oil on a large rimmed baking sheet. Bake until the pita is deeply golden and crisp, about 10 to 12 minutes—the pieces should feel brittle and light.
Whisk the remaining olive oil, mint, parsley, and lemon juice in a large bowl until the dressing is emulsified. Season with salt and pepper to taste.
Add the romaine, tomatoes, cucumber, scallions, olives, and feta to the bowl. Toss thoroughly until all the vegetables are glossed with the herb dressing.
Fold in the toasted pita pieces just before serving so they don't have time to soften. Serve immediately while the bread is still sharp and crunchy.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate the undressed salad for up to 2 days. The pita bread is best stored separately to prevent it from getting soggy.
What substitutions can I make?
- cucumber: Persian cucumbers can be used without peeling or seeding
