Fattoush Vegetable Salad
- Total Time: 20 minutes
- Yield: 4-6 servings
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
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, lemon zest, honey, garlic, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle the salad generously with the za’atar and toss again 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. 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?
This recipe doesn’t actually use sumac. The dressing gets its brightness from fresh lemon juice and lemon zest, and the signature Middle Eastern flavor comes from the za’atar I sprinkle over the salad just before adding the pita. No substitution is needed since sumac isn’t an ingredient here.
