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Fresh, garlicky, lemony Fattoush -Crumbled Pita Chip Salad: fresh enough to lift the winter doldrums or make your summer happy!

Baked Garlic Pita Chips and Fattoush (Crumbled Pita Chip Salad) | Make Ahead Mondays

Three recipes for the price of one! Fabulously crunchy Baked Garlic Pita Chips, super citrusy Fattoush Dressing, and wondrously herbal and lemony Fattoush (Crumbled Pita Chip Salad.) This trifecta of deliciousness will bring you refreshment and happiness through the hot summer months.
Author Rebecca Lindamood

Ingredients

For the Baked Garlic Pita Chips:

  • 6 pita breads
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon granulated garlic or garlic powder
  • 1 teaspoon kosher or sea salt

For the Dressing:

  • 2 to 4 tablespoons Best Middle Eastern Salad Dressing

For the Fattoush (Crumbled Pita Chip Salad):

  • 2 cups Baked Garlic Pita Chips
  • 1 large heart of Romaine lettuce
  • 2 tomatoes seeded and cut into bite sized pieces
  • 1 English cucumber seedless, cut into bite sized pieces
  • 1/2 of a sweet or Vidalia onion peeled and thinly sliced in half moons
  • 1/2 cup lightly packed fresh parsley leaves roughly chopped
  • 1/4 cup lightly packed fresh mint leaves or 2 tablespoons dried mint, finely chopped
  • 1/4 to 1/3 of a batch of Fattoush Dressing

Instructions

To Make the Baked Garlic Pita Chips:

  1. Preheat the oven to 250°F. Cut the pitas into 1-inch thick strips. Lay the cut pitas in a single layer on a rimmed baking sheet. Brush the cut pita with the olive oil. Sprinkle evenly with the garlic powder and salt. Place the pan in the oven and bake , stirring every 15 minutes, until crisp all the way through and deep golden brown. Begin checking the pita crisps for doneness at about 45 minutes. Mine usually take an hour. Let cool completely. Store in an airtight jar at room temperature for up to two weeks.

To Prepare the Salad:

  1. At least 10 minutes, but up to 6 hours* before serving, remove the core end of the Romaine heart. Slice the heart in half lengthwise, then turn 90° and chop across those slices to create bite-sized pieces of Romaine lettuce. Add that to a large mixing bowl. Add the remaining salad ingredients to the mixing bowl. Shake the salad dressing very firmly, pour about 1/3 of it over the contents of the mixing bowl and use your clean hands to toss to cover everything evenly. Let stand anywhere from 10 minutes to 6 hours before serving. Refrigerate leftovers.

Recipe Notes

**As the salad sits, the pita crisps will begin to soften. At 10 minutes, they are still very crunchy. The longer it sits, the softer they get. My favourite point to eat fattoush is when it has been sitting for about 1 hour.