Pork Fattoush

Becky Luigart-Stayner; Jan Gautro

This traditional Mediterranean bread salad uses pita; experiment with leftover whole wheat, French, or sourdough bread cut into cubes and toasted before tossing with the other ingredients.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 25%
  • Fat: 8.6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 28.9g
  • Carbohydrate: 30g
  • Fiber: 3.7g
  • Cholesterol: 74mg
  • Iron: 3.4mg
  • Sodium: 852mg
  • Calcium: 62mg

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 teaspoons bottled minced garlic
  • 3/4 teaspoon salt, divided
  • 1 pound pork tenderloin, trimmed and cut into 3/4-inch cubes
  • 2 (7-inch) pitas
  • 3 cups chopped tomato
  • 1/2 cup chopped green onions
  • 1/3 cup chopped fresh mint
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon lemon juice
  • 1 cucumber, peeled, quartered lengthwise, and sliced into 1/4-inch pieces
  • 1 (7-ounce) bottle roasted red bell peppers, drained and chopped

Preparation

  1. Preheat oven to 400°.
  2. Heat oil in a large nonstick skillet over medium-high heat. Combine garlic, 1/2 teaspoon salt, and pork, tossing well to coat. Let stand 5 minutes.
  3. Arrange pitas in a single layer directly on oven rack. Bake at 400° for 5 minutes or until crisp; transfer to a wire rack.
  4. While pitas bake, add pork mixture to pan; cook 5 minutes or until done, stirring frequently. Place pork mixture in a large bowl. Stir in remaining 1/4 teaspoon salt, tomato, onions, mint, vinegar, juice, cucumber, and peppers. Break the toasted pita bread into bite-sized pieces. Add pita pieces to pork mixture; toss to combine.
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