Fattoush Vegetable Salad
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
Description
This Fattoush Vegetable Salad is a vibrant and refreshing Middle Eastern dish featuring crisp vegetables, fresh herbs, and toasted pita bread, all tossed in a tangy sumac dressing.
Ingredients
Units
Scale
Ingredients for the salad:
- 1 large English (seedless) cucumbers, halved and cut crosswise into thin slices
- 3 cups (720 ml) chopped tomatoes (I used a combination of cherry, I used the tomatoes-on-the-vine along with some grape tomatoes, halved
- 1 medium red bell pepper, sliced in bite size pieces
- 1 medium red onion, halved and thinly sliced
- 1 small bunch green onions, root end removed and sliced on the diagonal in 1/2 inch slices
- 1/2 cup (120 ml) chopped flat-leaf parsley
- 1/2 cup (120 ml) chopped fresh cilantro
- 1/2 cup (120 ml) chopped fresh basil
- 1/4 cup (60 ml) chopped fresh mint
- about 2 tablespons za'atar
- flat bread crackers or pitas
Ingredients for the dressing:
- 1/4 cup (60 ml) extra virgin olive oil
- 1/4 cup (60 ml) freshly squeezed lemon juice
- zest of 1 lemon (organic
- 1 tsp honey
- 3 cloves garlic, finely minced
- 1/2 tsp sea salt
- freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Tear the pita bread into bite-sized pieces and spread on a baking sheet. Toast in the oven for 8-10 minutes until golden brown and crispy. Set aside to cool.
- Wash and prepare all the vegetables. Halve the cucumber and slice thinly. Chop the tomatoes, bell peppers, and red onion into bite-sized pieces.
- Wash, spin-dry, and chop the parsley and mint.
- In a large bowl, combine the cucumber, tomatoes, bell peppers, red onion, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, sumac, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Add the toasted pita bread to the salad just before serving to maintain its crispness. Toss again and serve immediately.
Notes
- For best results, add the toasted pita just before serving to keep it crunchy.
- You can substitute sumac with lemon zest if unavailable.
- Store leftovers in an airtight container in the fridge for up to 2 days, but note that the pita will soften over time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6
- Sodium: 300
- Fat: 14
- Carbohydrates: 30
- Fiber: 5
- Protein: 4
- Cholesterol: 0
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Frequently Asked Questions
When should I add the toasted pita so it stays crunchy?
Add the pita just before serving — both the instructions and the notes emphasize this. Pita toasted at 375°F (190°C) for 8–10 minutes will soften quickly once mixed with the dressing, so add it at the last moment and serve immediately.
What can I use instead of sumac?
The notes say you can substitute lemon zest for sumac if it is unavailable. Sumac contributes a tangy, fruity tartness; lemon zest replicates that brightness reasonably well.
