New Jersey Fattoush

New Jersey Fattoush
New Jersey Fattoush
Helen Rosner's mother-in-law is Palestinian, but over forty years of living in the U.S., her fattoush has evolved into something decidedly (and deliciously) Americanized: crushed pita chips, a dressing of lime juice and dried mint, and crisp, sweet iceberg lettuce.Helen Rosner

Executive digital editor Helen Rosner got the recipe for this Middle Eastern bread salad from her Palestinian mother-in-law, who—over decades living in the U.S.—has tweaked a traditional recipe into something decidedly (and deliciously) Americanized: crushed pita chips, a dressing of lime juice and dried mint, and crisp, sweet iceberg lettuce.

New Jersey Fattoush
This recipe for this Middle Eastern bread salad from her Palestinian mother-in-law, who—over decades living in the U.S.—has tweaked a traditional recipe into something decidedly (and deliciously) Americanized: crushed pita chips, a dressing of lime juice and dried mint, and crisp, sweet iceberg lettuce.
Yield: serves 6

Ingredients

  • 12 medium onion, thinly sliced
  • 12 cup rice wine vinegar
  • 14 cup lime juice
  • 2 tbsp. canola oil
  • 2 tbsp. dried mint
  • 2 Persian or Kirby cucumbers, halved lengthwise and sliced into ¼" pieces
  • 1 head iceberg lettuce, chopped or torn into bite-size pieces
  • 1 tomato, quartered and sliced into ¼" pieces
  • 2 cups pita chips (such as Stacy's), gently crushed
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Marinate sliced onion in the vinegar for 3–5 minutes. Drain onion, discarding vinegar. In a large bowl, combine onion with lime juice, oil, mint, cucumbers, lettuce, tomatoes, and half the pita chips. Season with salt and pepper, to taste. Let salad rest for 5 minutes before adding reserved pita chips; toss again and serve.