Chopped Fatoush Salad with Hard-Boiled Eggs

Chopped Fatoush Salad with Hard-Boiled Eggs

Start the New Year off on the right foot with this chopped fatoush salad. The hard-boiled eggs add protein and texture to this already delicious creation. Thank you Incredible Egg for the recipe!

Option: add chick peas or cannellini beans for additional protein!

  • Yield: 6 servings

  • Prep time: 25 min

  • Cook time: 15 minutes

  • Total time: 50 minutes


  •  1 large pita (Middle Eastern style)

  • 2 Tbsp. olive oil

  • ¼ tsp. each paprika and garlic powder

  • ½ tsp. each salt and pepper

  • pinch cayenne pepper


  • ¼ cup lemon juice

  • 1 clove garlic, minced

  • 2 tsp. ground sumac

  • ½ tsp. salt

  • ¼ tsp. 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

  • ½ cup each fresh mint leaves and parsley

  • 6 Braswell Family Farms eggs, hard-boiled and halved


  1. Preheat oven to 350 F.

  2. Cut each pita in half and brush with olive oil. Sprinkle with paprika, garlic powder, salt, pepper and cayenne. Place on baking sheet and bake in for 12 to 15 minutes or until browned and crisp. Let cool and break into bite-sized pieces.

  3. Begin making the dressing by whisking the lemon juice, garlic, sumac, salt and pepper together. Once well-mixed, slowly whisk in olive oil.

  4. In a large bowl, toss together lettuce, cucumber, red onion, tomatoes, mint, parsley, and pita chips.  Toss with dressing and let stand for 10 minutes.

  5. Arrange the hard-boiled eggs on top.