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.
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Greek Fattoush Salad and Grilled Salmon
- Total Time: 35 minutes
- Yield: 2–4 servings 1x
- 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
Pita Chips:
- 2 pita rounds, cut into small triangles
- 1 tsp zaatar spice
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper
- 2 tbsp olive oil
Red Wine Vinaigrette:
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tsp dried oregano
- 1 small garlic clove, finely grated
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Salad:
- 1 head romaine lettuce, core removed and chopped
- 1/2 red onion, sliced paper-thin (mandoline recommended)
- 2-3 radishes, sliced paper-thin
- 1 green onion, chopped
- 1 cucumber, seeded and chopped
- 8 oz (227 g) cherry tomatoes, halved
- 1/2 cup pitted kalamata olives, roughly chopped
- 1/2 cup pepperoncinis, roughly chopped
- 1/2 cup cubed feta cheese
- Small handful of fresh dill, hard stems removed
- Small handful of fresh mint leaves
- Zaatar, for garnish (optional)
Grilled Salmon:
- 2-4 salmon fillets (4-6 oz / 115-170 g each), bones removed
- 1 tsp lemon zest
- Salt and freshly ground black pepper
- Greek-style seasoning blend (optional)
- 1 tbsp olive oil
Instructions
- Preheat oven to 350°F (177°C).
- Toss the pita triangles with the zaatar, garlic powder, salt, pepper, and olive oil. Spread in a single layer on a baking sheet. Bake for 10 minutes, until lightly golden and toasted. Set aside.
- Make the vinaigrette: whisk together the red wine vinegar, Dijon, honey, oregano, and grated garlic in a small bowl. While whisking, slowly stream in the olive oil until well combined and slightly emulsified. Season with salt and pepper. Alternatively, combine all vinaigrette ingredients in a jar and shake vigorously. Taste and set aside.
- Season both sides of the salmon fillets with salt, pepper, lemon zest, and Greek-style seasoning if using. Drizzle with olive oil.
- Heat a grill pan or outdoor grill to high heat. Sear the salmon for 2–3 minutes per side, depending on thickness, until the flesh is opaque and flakes easily. Remove and rest briefly.
- In a large bowl, toss together the romaine, red onion, radishes, green onion, cucumber, cherry tomatoes, olives, pepperoncinis, feta, dill, and mint.
- Add the toasted pita chips and drizzle with the vinaigrette. Toss to coat.
- Divide the salad between plates or serve on a large platter. Top with the grilled salmon fillets and spoon any extra vinaigrette over the top. Garnish with a pinch of zaatar if desired.
Notes
Slice the red onion as thin as possible — a mandoline makes it paper-thin and less pungent. For extra crispy pita chips, broil them for the last 2 minutes of baking. Any firm fish works in place of salmon; adjust cooking time for thickness.
- 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.
