Chopped Fatoush Salad with Hard-Boiled Eggs

By ohioeggs  ,

January 2, 2019

0.0 0
  • Prep: 25 mins
  • Cook: 15 mins
  • 25 mins

    15 mins

    40 mins

  • Yields: 6 servings


1 large pita

2 tablespoons olive oil

1 each paprika and garlic powder

1 each salt and pepper

1 pinch cayenne pepper


1/4 cup lemon juice

1 clove garlic, minced

2 teaspoons ground sumac

1 salt

1 pepper

1/3 cup olive oil


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


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 degree Fahrenheit oven for 12 to 15 minutes or until browned and crisp. Let cool; break into bite-sized pieces.

Dressing: Whisk lemon juice, garlic, sumac, salt and pepper together. Slowly whisk in olive oil.

Salad: In a 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.

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.
This recipe is an excellent source of protein, folate, choline and vitamin A.


Nutrition Facts

Serving Size1/8 of recipe
Total Fat22g
Saturated Fat4g
Polyunsaturated Fat3g
Monounsaturated Fat14g
Total Carbohydrates16g
Dietary Fiber4g

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