Chopped Fattoush Salad with Hard-Boiled Eggs

Chopped Fattoush Salad with Hard-Boiled Eggs
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Chopped Fattoush Salad with Hard-Boiled Eggs

Prep Time: 25 minutes Cook Time: 15 minutes + 10 minutes standing time Makes: 6 servings



1 large pita (Middle Eastern style) 2 tbsp olive oil 1/4 tsp each paprika and garlic powder 1/2 tsp each salt and pepper Pinch cayenne pepper

Dressing: 1/4 cup lemon juice 1 clove garlic, minced 2 tsp ground sumac 1/2 tsp salt 1/4 tsp pepper 1/3 cup olive oil

Salad: 8 cups chopped Romaine lettuce 1 English cucumber, sliced into half-moons 1 cup thinly sliced red onion 1 cup halved cherry tomatoes 1/2 cup each fresh mint leaves and parsley 6 hard-boiled eggs, peeled and halved



  1. SPLIT each pita in half. Brush with olive oil; sprinkle with

paprika, garlic powder, salt, pepper and cayenne. Place on baking sheet; bake in 350°F oven for 12 to 15 minutes or until browned and crisp. Let cool; break into bite-size pieces. 2. DRESSING: Whisk lemon juice, garlic, sumac, salt and pepper

together; slowly whisk in olive oil. 3. SALAD: In large bowl, toss together lettuce, cucumber, red onion, tomatoes, mint, parsley and pita chips. Toss with dressing; let stand for 10 minutes. Arrange eggs over top.


INSIDER INFORMATION Sumac is a red Middle Eastern spice that has a tart citrusy flavor. Look for it in specialty Middle Eastern groceries or markets.

Add canned rinsed chickpeas if desired.

Middle Eastern–style pitas are thinner and less dense than Greek pitas.



Per 1/6 of recipe Calories 290 Fat 22g Cholesterol 185mg Sodium 560mg Carbohydrate 15g Fiber 3g Sugars 4g Protein 9g

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