Fattoush Salad

Fattoush Salad. Photo © Molly Watson
  • 20 mins
  • Prep: 20 mins,
  • Cook: 0 mins
  • Yield: 4 to 6 servings
Ratings (5)

Fattoush salad is a great mix of fresh vegetables, a bright dressing, and pieces of crisp pita bread. Add feta cheese, olives, pepperoncini, and other flavorful items at will. Easy, light, yet filling - it's a great addition to grilled dinners or as a light dinner all on its own.

Fattoush salad is endlessly flexible. Use the formula below (with its many options) as a starting point. Tweak, add, and subtract ingredients depending on that magical combination of your taste and what's in your kitchen.

I like to use Lemon Garlic Vinaigrette for this salad, but feel free to apply whatever lemony dressing you like. And while the garlic yogurt dressing and tahini drizzled at the end might seem like gilding the lily, they add a richness that makes this salad special.

What You'll Need

  • 2 to 4 pita breads
  • 1 teaspoon cumin seeds (optional)
  • 1 head romaine lettuce
  • 1/2 red onion
  • 4 tomatoes
  • 1 cucumber
  • Optional: 1 cup mint leaves
  • Optional: 1/2 cup cilantro leaves
  • Optional: 1/2 to 1 cup flat-leaf parsley leaves
  • 3 to 4 Tablespoons Lemon Garlic Vinaigrette (or similar salad dressing)
  • Optional: 1/2 cup crumbled feta cheese
  • Optional: 12 to 24 Kalamata or similar black olives
  • Optional: 1/4 cup tahini (sesame paste) for drizzling
  • Optional: garlic yogurt dressing for drizzling

How to Make It

  1. Toast the pita breads, let them cool, and break them into bite-size pieces. Set aside.
  2. If using cumin, heat a small frying pan over medium-high heat and toast the cumin seeds until fragrant, about 1 minute. Let the seeds cool and crush them lightly in a mortar and pestle or with the bottom of a small frying pan. Set aside. (See How to Toast Cumin Seeds.)
  3. Tear or chop the lettuce into bite-size pieces, wash and dry lettuce, and put the leaves in a very large bowl.
  1. Thinly slice the red onion and the slices add to the lettuce.
  2. Chop the tomatoes and add to the lettuce.
  3. Peel the cucumber, if you like. Cut it in half lengthwise. Spoon out the seeds, if you like, cut the cucumber into thin half-moons, and add the slices to the lettuce.
  4. Cut the mint into ribbons, chop the cilantro and the parsley; add the herbs to the lettuce.
  5. Add the cooled pita pieces to the lettuce. Drizzle the salad mixture with the Lemon Garlic Vinaigrette and toss thoroughly.
  6. Divide the salad between serving plates or arrange on a large platter. Top with crumbled feta cheese and olives, if you like. Drizzle with tahini and/or Garlic Yogurt Dressing, if you like. Sprinkle with reserved toasted, ground cumin seeds, if you like.

Makes 4 to 6 servings Fattoush Salad.