Chopped Fattoush Salad with Hard-Boiled Eggs

Chopped Fattoush Salad with Hard-Boiled Eggs


  1. SPLIT 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.


  • 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
  • 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
  • 6 large hard-boiled EGGS, peeled and halved
  • 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


Sumac is a red Middle Eastern spice that has a tart citrusy flavor. Look for it in specialty Middle Eastern grocery stores 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 choline, folate, protein and vitamin A.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.