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Get out of your salad rut with cucumber, green bean and tomato fattoush

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Fattoush salad with veggies and toasted pita is a must-make summer side dish

Day-old pita bread is added to this fattoush salad to soak up all the delightful seasonings and dressing. Green beans, cucumber and tomatoes bring an extra bit of heartiness to this bright and delightful dish.

Fattoush salad with veggies and toasted pita is a must-make summer side dish

Fattoush is a popular Lebanese dish that is very similar to an Italian panzanella, or bread salad. Both types of salad incorporate day-old bread (or in this case, toasted) as a way to give leftovers some revitalization. You could also think of the pita as delicious, seasoned croutons for this dish that is easy to make.

Fattoush salad with veggies and toasted pita is a must-make summer side dish

There are many different ways to make fattoush, and I added a bit of color to this dish with chilled green beans, tomatoes and cucumbers. Traditionally, fattoush includes the seasoning sumac. I didn't have sumac, so I incorporated lemon pepper and paprika into the mix.

Fattoush salad with cucumber, green beans and tomatoes recipe

This Lebanese-inspired salad is vibrant and filling. If you prefer, swap out a few of the vegetables I used to include black olives or red peppers. It's easy to customize this dish to your liking.

Serves 4

Prep time: 10 minutes | Cook time: 10 minutes | Inactive time: 20 minutes | Total time: 40 minutes

Ingredients:

For the dressing

  • 1/4 cup extra-virgin olive oil
  • 2-3 tablespoons lemon juice, to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon paprika
  • 2 mint leaves, chopped into small pieces

For the salad

  • 2-3 pita rounds, split in half, then cut into 2- to 3-inch pieces
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon lemon pepper (or a mixture of ground black pepper and 1/2 teaspoon lemon zest)
  • 1/4 teaspoon paprika
  • 6 cups packed mixed greens
  • 1 cup cooked green beans, chilled
  • 1/2 cup sliced cherry tomatoes
  • 1 large cucumber (preferably seedless English cucumber), peeled with ends trimmed, cut into thin rounds, then in half

Directions:

For the dressing

  1. Mix the ingredients together, taste, and adjust the seasonings as needed.
  2. Refrigerate until ready to serve. Whisk to combine before serving.

For the salad

  1. Heat the oven to 350 degrees F. Place the pita pieces on a baking sheet. Drizzle with the olive oil.
  2. Sprinkle the salt, pepper and paprika over the tops of the pita pieces. Bake for about 10 minutes or until they begin to turn golden and crispy. Remove from the oven, and set aside.
  3. In a large salad bowl, combine the greens, cucumbers, green beans, tomatoes and pita pieces.
  4. Mix, then pour the dressing over the salad. Toss to combine. Allow the salad to sit for 15 to 20 minutes so the pita absorbs the dressing.
  5. Serve on individual plates.

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