Fattoush Salad

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Red cabbage gives this fattoush salad extra crunch. Fattoush is a Levantine dish with roots in Lebanon and its defining characteristic is the inclusion of bits of toasted or fried flat bread in the salad. This recipe is adapted from New Arrival Supper Club chef Maysaa Kanjo.

By Laurel Randolph
Updated on April 18, 2024
Tested by
EatingWell Test Kitchen
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Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Breana Lai Killeen, M.P.H., RD
A portrait of Breana Killeen, M.P.H., RD
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

EatingWell's Editorial Guidelines
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Prep Time:
25 mins
Total Time:
25 mins
Servings:
8
Yield:
12 cups
Nutrition Profile:
Low-Carb Diabetes-Friendly Nut-Free Dairy-Free Healthy Immunity Low-Sodium Soy-Free High-Fiber Heart-Healthy Vegan Vegetarian Egg-Free Low-Calorie
Jump to Nutrition Facts
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Ingredients

  • 2 whole-wheat pita breads, split and torn into 1-inch pieces

  • ¼ cup lemon juice

  • 3 tablespoons extra-virgin olive oil

  • ½ teaspoon kosher salt

  • ½ teaspoon ground pepper

  • 3 cups thinly sliced red cabbage

  • 3 cups chopped romaine lettuce

  • 1 cup grape or cherry tomatoes, halved

  • 2 Persian cucumbers, sliced

  • 2 scallions, thinly sliced

  • 1 cup chopped fresh parsley

Directions

  1. Preheat oven to 375 degrees F.

  2. Arrange pita pieces in a single layer on a large rimmed baking sheet. Bake, stirring once, until crispy, 10 to 15 minutes. Let cool to room temperature, about 5 minutes.

  3. Meanwhile, whisk lemon juice, oil, salt and pepper in a very large bowl. Add cabbage, lettuce, tomatoes, cucumbers, scallions and parsley and toss. Add the pita chips and toss until combined.

Tips

Read more about the New Arrival Supper Club.

Originally appeared: EatingWell Magazine, January/February 2020

Nutrition Facts (per serving)

109 Calories
6g Fat
13g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 1/2 cups
Calories 109
% Daily Value *
Total Carbohydrate 13g 5%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 3g 6%
Total Fat 6g 7%
Saturated Fat 1g 4%
Vitamin A 2365IU 47%
Vitamin C 24mg 26%
Folate 48mcg 12%
Sodium 197mg 9%
Calcium 30mg 2%
Iron 1mg 4%
Magnesium 21mg 5%
Potassium 181mg 4%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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