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Fattoush (Bread and Vegetable Salad)

Fattoush (Bread and Vegetable Salad)

Here's another party-perfect recipe that can be prepared a day or two ahead, with finishing touches added just before serving. This is a big salad, but guests will want seconds. Prep: 15 minutes.

MyRecipes JULY 2010

  • Yield: Makes 10 servings


  • 1 pint grape tomatoes, halved
  • 4 small pickling cucumbers, peeled, halved lengthwise, seeded, and sliced 1/2 inch thick
  • 1 small red onion, halved and thinly sliced
  • 1 green bell pepper, cored, quartered, and thinly sliced
  • 2/3 cup extra-virgin olive oil
  • 2 large garlic cloves, finely chopped
  • 1/2 teaspoon freshly ground pepper
  • 1 romaine lettuce heart, sliced 1/2 inch thick
  • 3 cups thin Arab bread, crackle bread, or toasted pita bread, broken into 1-inch pieces, or unseasoned croutons
  • 1/2 cup coarsely chopped fresh Italian (flat-leaf) parsley
  • 1/2 cup coarsely chopped fresh mint
  • 4 tablespoons fresh lemon juice
  • 1 1/2 teaspoons salt


Toss together first 7 ingredients in a large glass bowl. Cover and refrigerate. Just before serving, add remaining ingredients. Toss well, and adjust seasoning as desired. Transfer to a large salad bowl, and serve.


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Fattoush (Bread and Vegetable Salad) recipe