Fattoush Salad With Feta Recipe

Preheat oven to 375 Cut the pita rounds into 8 triangles, or into 1-inch wide strips that you then cut into bite-sized squares. In a large bowl, combine the pita pieces with 2 tablespoons olive oil and 1/4 teaspoon salt. Toss with your hands to evenly coat the pita pieces.

Place the pita pieces on a baking sheet or pan and bake for 5 minutes. Flip the pieces over then bake another 8-10 minutes until lightly browned and crispy. Remove from the oven and let cool.

In a large bowl, combine the tomato, cucumber, onion, mint, parsley, feta and pita pieces.

In a small bowl, whisk together the lemon juice, remaining 1/2 cup of olive oil and remaining 1/4 teaspoon salt. Pour over the salad, tossing to coat.

If using the za'atar, sprinkle on top of the salad and gently toss.

Once the pita bread is added, fattoush tastes best the day it is made (or the bread gets soggy).

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