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Pork Fattoush

This traditional Mediterranean bread salad uses pita; experiment with leftover whole wheat, French, or sourdough bread cut into cubes and toasted before tossing with the other ingredients.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4


    •    1 tbsp olive oil
    •    1 1/2 tsps bottled minced garlic
    •    3/4 tsp salt, divided
    •    1 pound pork tenderloin, trimmed and cut into 3/4-inch cubes
    •    2 (7-inch) pitas
    •    3 cups chopped tomato
    •    1/2 cup chopped green onions
    •    1/3 cup chopped fresh mint
    •    1 tbsp balsamic vinegar
    •    1 tsp lemon juice
    •    1 cucumber, peeled, quartered lengthwise, and sliced into 1/4-inch pieces
    •    1 (7-ounce) bottle roasted red bell peppers, drained and chopped


  1. Preheat oven to 400°.
  2. Heat oil in a large nonstick skillet over medium-high heat. Combine garlic, 1/2 teaspoon salt, and pork, tossing well to coat. Let stand 5 minutes.
  3. Arrange pitas in a single layer directly on oven rack. Bake at 400° for 5 minutes or until crisp; transfer to a wire rack.
  4. While pitas bake, add pork mixture to pan; cook 5 minutes or until done, stirring frequently. Place pork mixture in a large bowl. Stir in remaining 1/4 teaspoon salt, tomato, onions, mint, vinegar, juice, cucumber, and peppers. Break the toasted pita bread into bite-sized pieces. Add pita pieces to pork mixture; toss to combine.

This great family recipe is thanks to myrecipes Recipes at


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