This fattoush salad comes with a Greek spin, a red wine vinaigrette and grilled salmon to make it a complete meal.
If you follow me on Instagram, you probably remember this insanely delicious Greek fattoush salad that we had twice in 1 week. It is hearty, full of texture and crunch and has been on our regular dinner rotation lately.
Now traditional Greek salad is common and simple. The usual accompaniments with cucumber, tomato and olives. However I wanted to kick it up even more with a fattoush twist! This is the ultimate Greek salad loaded with sweet and briny pepperoncini (you can find them in the same aisle as olives in the grocery store), salty and creamy feta cheese, incredibly thin sliced red onion for just a bit more bite (I used a mandolin to get the onion paper thin), kalamata olives and of course, sweet cherry tomatoes and loads of fresh mint and dill. 
To make it fattoush style, I toasted up some pita chips and doused them in glorious spices of zaatar and garlic powder, though use any herbs you have on hand.
Then toss it all together, and voila..you have a “no more wimpy salads” as I like to call it, hearty flavorful meal. Top with some grilled wild salmon and you have dinner off to the races. Oh I almost forgot to mention the most delicious red wine vinaigrette with a bit of Dijon, a touch of honey and earthy dried oregano to bring all the Mediterranean flavors together.
I promise, you will love this Greek fattoush salad as much as I do several times a week.
Click here for the red wine vinaigrette dressing recipe.
Print
Greek Fattoush Salad and Grilled Salmon
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Grilled salmon complements a vibrant fattoush salad, tossed with a zesty red wine vinaigrette and crunchy pita chips. A taste of the Mediterranean!
Ingredients
- 2 pita rounds (2 pita rounds) pita rounds cut into small triangles
- 1 tsp zaatar spice
- 1/2 tsp garlic powder
- Salt
- Pepper
- Olive oil
- 1 head (1 head) romaine lettuce core removed and chopped
- 1/2 (1/2) red onion sliced thin
- 2-3 (2-3) radishes sliced thin
- 1 (1) green onion chopped
- 1 (1) cucumber seeded and chopped
- 8 ounces (227 g) cherry tomatoes cut in half
- 1/2 cups (118 ml) pitted and chopped Kalamata olives
- 1/2 cups (118 ml) chopped pepperoncinis
- 1/2 cups (118 ml) cubed feta cheese
- Fresh dill hard stems removed
- Fresh mint leaves
- Zaatar for garnish (optional)
- 2-4 ounces (57-113 g) salmon filet bones removed
- Lemon zest
- Salt
- Pepper
- Spiceologist Greek Freak spice I also have used this for salmon
- Olive oil for drizzling
Instructions
- Preheat oven to 350°F (177°C).
- Lay pita triangles on a baking sheet, toss with spices and a drizzle of olive oil, and arrange in a single layer.
- Bake for 10 minutes, until lightly golden brown and toasted. Set aside.
- Make the vinaigrette by whisking together mustard, honey, oregano, grated garlic, and red wine vinegar. While whisking, stream in olive oil until well combined. Season with salt and pepper.
- Alternatively, combine all vinaigrette ingredients in a mason jar and shake vigorously until well combined. Taste and set aside.
- For the salmon:
- Season both sides of the salmon with salt, pepper, lemon zest, and a bit of olive oil.
- Heat a grill pan or outdoor grill on high heat.
- Sear salmon on both sides for 2-3 minutes, depending on thickness.
- To assemble the salad:
- In a large bowl, toss together all salad ingredients and baked pita chips.
- Spoon vinaigrette over the salad.
- Top the salad with grilled salmon and spoon over any additional vinaigrette.
Notes
- For extra crispy pita chips, broil them for the last 2 minutes of baking.
- Substitute any firm white fish for the salmon, adjusting cooking time as needed.
- Store leftover salad and salmon separately; the salad will keep for up to 2 days in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 10
- Sodium: 500
- Fat: 35
- Saturated Fat: 8
- Unsaturated Fat: 22
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I use different herbs instead of zaatar for the pita chips?
Yes, you can use any herbs you have on hand; dried oregano or a mix of Italian herbs would work well.
What type of salmon is recommended for grilling in this recipe?
Wild salmon is recommended for grilling, as it has a richer flavor and better texture compared to farmed salmon.
How do I achieve paper-thin slices of red onion for the salad?
Using a mandolin is the best way to achieve paper-thin slices of red onion, ensuring a nice bite without overpowering the other flavors.
