Fattoush with lemon and olive oil dressing

This Middle Eastern salad recipe is a great way to use up stale pita bread.
Fetoush salad with  lemon dressing recipe

Recipe from: 31 December 2012
Preparation time: 10 min
Cooking time: 10 min


  • 3
    medium wholewheat pita breads
  • 300
    cherry tomatoes, halved
  • 1
    medium red onion, sliced
  • 1/2
    cucumber, peeled and diced
  • 1
    mint, chopped
  • 1
    flat-leaf parsley, chopped
  • 125
    mixed olives
  • 1
    PnP feta cheese, diced
  • Dressing:
  • 80
    PnP Finest extra-virgin olive oil
  • 1
    medium lemon, juiced and peel grated
  • 3
    PnP sugar
  • 1
    garlic, crushed
  • 1
    dried mint
  • 1
    salt and milled pepper
Servings: Change Serving


Preheat oven to 200C.

Whisk dressing ingredients together in a bowl.

Toast pitas in the oven until crisp. Cool and break into chunks.

Place tomatoes in a salad bowl and squeeze lightly to release juices.

Toss in remaining salad ingredients and add pita chunks.

Drizzle over dressing, toss salad and serve immediately.

This recipe is sponsored by 
Pick n Pay and was created by Fresh Living magazine.

Read more on: recipe  |  salad


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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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