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Fattoush Salad

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This fattoush salad is dreamy. It's loaded with grilled za'atar chicken (but feel free to leave out the meat for a vegetarian version!), cucumbers, onions, tomatoes and lots of crumbled feta, olives and crispy pita pieces. Everything gets tossed with a simple lemon sumac dressing. This fattoush salad is the ultimate.
Course Salads
Cuisine Middle Eastern
Keyword fattoush, middle eastern, pita, salad, sumac
Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 3 minutes
Total Time 30 minutes
Servings 6 servings
Calories 487
Author Laurie McNamara

Ingredients

FOR THE PITAS:

  • 3 whole pitas homemade or store-bought cut into wedges
  • olive oil for drizzling

FOR THE LEMON SUMAC DRESSING:

  • 1 clove garlic grated or squeezed through a garlic press or finely minced
  • 1 tablespoon ground sumac
  • 1 large lemon juiced
  • 1/4 cup light olive oil
  • kosher salt
  • black pepper

FOR THE FATTOUSH SALAD:

  • 3 green onions sliced (dark green parts only)
  • 1 tablespoon minced fresh parsley
  • 3/4 cup cherry tomato halves or 4 Campari tomatoes quartered
  • 1/2 cup thinly sliced red onion
  • 1/2 cup pitted kalamata olives drained
  • 1/2 cup sliced english cucumber
  • 1 large head head romaine lettuce or 2 medium or 3 smaller in size washed, drained and chopped
  • 1 large head red leaf lettuce
  • Grilled Za'atar Chicken Thighs sliced
  • 1/2 cup crumbled feta for serving

Instructions

  • Preheat your oven to 400° and place pita wedges on a rimmed baking pan. Drizzle with olive oil, toss and arrange the pita in an even layer. Bake for 5 to 8 minutes or until golden and crispy. Remove and allow to cool completely.
  • In a large bowl; add garlic, sumac and the juice of the entire lemon. Whisk why pouring the oil in an steady stream; it should be equal parts of oil to lemon juice. I eyeball it but it's around 1/4 cup. Taste and season with a pinch or two of both kosher salt and black pepper. **This dressing can also be made in a jar and served on the side.
  • Then add in the green onions, parsley, tomatoes, sliced red onions and cucumbers. Add in the chopped romaine and then tear and crumble the toasted pita wedges directly into the salad.
  • Use salad tongs to carefully toss the salad in the dressing to coat.
  • Divide salad into bowls and top with slices of Grilled Za'atar Chicken and a sprinkle of crumbled feta cheese.

Nutrition

Serving: 1g | Calories: 487kcal | Carbohydrates: 30g | Protein: 38g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 930mg | Potassium: 975mg | Fiber: 8g | Sugar: 4g | Vitamin A: 13395IU | Vitamin C: 45mg | Calcium: 194mg | Iron: 6mg