Fattoush Salad

Experience new exciting flavors from this phenomenal salad featuring fresh produce and pita chips tossed in a mildly sweet lemon dressing filled with authentic Mediterranean flavors. A truly refreshing salad you can easily customize and will surely impress your tastebuds.

Course Side Dish

Cuisine Mediterranean, Middle East

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 371kcal

Author Imma

Ingredients

Salad Dressing

¼ cup (60 ml) extra virgin olive oil
1-2 cloves garlic, minced
3-4 tablespoons (45-58 ml) lemon juice
1-2 teaspoons (1.5-3g) za'atar seasoning
1-2 tablespoons (15-ml) honey, optional
½ teaspoon (3g) salt
½ teaspoon (1.5g) black pepper, freshly ground

Pita Chips

2-3 pieces pita, day-old and cut into wedges
½ teaspoon (1.5g) garlic powder
¼ teaspoon (0.5g) chili powder
1 tablespoon (15g) olive oil
1-2 teaspoons (1.5-3g) za'atar seasoning

Fresh Produce

1 cup (150g) cherry tomatoes
1 ½ cup (180g) cucumbers, chopped
2 heads romaine lettuce
½ cup (63g) sliced radishes (about 4-5)
½ medium red onion, sliced
½ cup (12.5g) mint leaves
½ cup (12.5g) parsley, finely chopped

Instructions

Fattoush Salad Dressing

In a small bowl or mason jar, add olive oil, garlic, lemon juice, zaatar seasoning, honey, salt, and pepper. Then whisk or shake vigorously to blend all the ingredients. Adjust seasonings with salt and pepper or lemon juice.
Seal or cover dressing and refrigerate until ready to use. This can be made a day ahead.

Crispy Pita Chips

Combine spices and oil in a small bowl. Set aside.
Line a cookie or sheet pan with parchment paper. Set aside.
Cut the pita pockets or bread into triangular-shaped pieces and place them in the prepared cookie sheet pan.
Season the pita pieces with spice mixture; you can brush the chips.
Bake them at 400°F/205℃ for 7-15 minutes or until slightly brown and crispy. Cooking times will vary depending on the size and thickness of pita chips. Let them cool.

Fattoush Salad

Add tomatoes, cucumber, romaine lettuce, radish, sliced onions, chopped mint, and parsley to a salad bowl.
Pour about ½ cup of salad dressing and toss to combine. Continue adding more dressing as needed to suit taste buds.
Add ½ of baked pita chips, toss and serve with more chips and remaining dressing, as desired. Enjoy!

Notes

Make sure to use fresh veggies only. The best salads have the freshest vegetables! And don’t forget to wash them thoroughly.
Cut your veggies in uniform slices and sizes to make them pleasing to the eyes.
If you can’t find Za’atar seasoning, sumac and thyme will do the trick.
For better consistency of the lemon dressing, pulse them on a blender or food processor. So, the dressing will emulsify and won’t separate.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition