BLT Fattoush

September 24, 2010
1 Ratings
  • Serves 1 generous serving
Author Notes

I really like bread salads. They're a great way to showcase fresh vegetables. Panzanella is the bread salad that I make most often; it requires a hearty, rustic loaf, which I don't always have on hand. Fattoush is a bread salad made with fried or toasted pita bread. Traditionally fattoush is a salad of pita with parsley, tomato, onion and herbs. To make life easier, I used bagged pita chips in my salad, but feel free to toast stale pita bread or lavash and use it instead.

This salad is great for brown-bagging if you keep the pita, dressing and the rest of the ingredients apart until mealtime. I added a chopped hard-boiled egg to the salad to add more protein and make it a little more filling but feel free to omit it if you prefer.

The fattoush formula is very adaptable to whatever's in the pantry. It's a great "sponge" for bits of leftover cooked and raw vegetables. I like the pita to be about 1/3 of the total salad, but you should feel free to find your own perfect ratio of pita to vegetables. —Savorykitchen

What You'll Need
  • 1 lemon, juiced
  • .5 cups olive oil
  • salt & pepper
  • 1 teaspoon Dijon mustard
  • 2 tablespoons finely chopped chives, optional
  • 2 handfuls torn lettuce leaves
  • .5 cups chopped fresh tomato
  • 2 bacon slices, cooked
  • 2 tablespoons finely chopped shallot
  • 1 hard boiled egg, cut into chunks
  • 1-2 handfuls pita chips, crushed lightly
  1. Make the dressing by combining the lemon juice, olive oil, mustard and chives in a small jar. Shake to combine and season to your taste with salt & pepper. Set dressing aside.
  2. Combine the lettuce, tomato, bacon, shallot and egg.
  3. To make this salad brown bag ready: put the vegetable mix into a 3-4 cup plastic container. Place the pita chips into a small container or bag and nestle them on top of the vegetables. Put your dressing into the same bowl. Seal up the big bowl and there's your salad kit for lunch.
  4. When ready to eat, shake the dressing jar again to combine the ingredients well. Combine the vegetables with the pita bread and then toss with dressing (When I'm at work, I put the lid back on the big container and shake to combine everything well). Season to taste with salt & pepper. I like this salad best when the pita is still crunchy, but you may prefer letting the salad sit a few minutes to soften the pita.
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  • Midge
  • Savorykitchen
  • mrslarkin

4 Reviews

Midge September 25, 2010
This looks/ sounds seriously delicious, Savorykitchen.
Savorykitchen September 25, 2010
Thanks Midge! Your pie looks super too! When I have time to bake again it's on my list.
Savorykitchen September 24, 2010
Thanks Mrs L. I included the eggs in the salad in the recipe, but I do like the deviled option as a side. My favorite sandwich these days is egg salad with bacon & tomato, so this is the salad option on that theme.
mrslarkin September 24, 2010
My kind of salad. I'm liking the deviled eggs on the side, too!