Debit/Credit Payment

Credit/Debit/Bank Transfer

Summer Fattoush Salad

May 13, 2020

by: Rae Harris, BFP Staff Writer

Print Friendly, PDF & Email

The fattoush salad is a Middle Eastern classic, consisting of simple, fresh vegetables, a lemony dressing and bread—lots and lots of bread. Traditionally, the salad is tossed with freshly toasted pita bread right before serving, allowing the pita to soak up the delicious dressing and melt into the rest of the salad. When in a pinch, you can use store-bought pita chips instead, but we highly encourage making your own. Fattoush makes for a quick and easy addition alongside your favorite main course, or top it with grilled chicken or fish to make it a meal all its own.


Pita Chips
2 large pita, torn into medium-sized chunks
3 Tbsp neutral oil
1 tsp garlic powder
Pinch of salt and pepper

Lemon Mint Dressing
½ cup olive oil
½ cup mint, roughly chopped
1 Tbsp honey
3 cloves of garlic
Juice of 1 large lemon
Pinch of salt and pepper

Fattoush Salad
1 bag mixed greens or lettuce of choice
8 radishes, cut into quarters
1 cucumber, cut into chunks
10 cherry tomatoes, cut into quarters
¼ red onion, thinly sliced
2 Tbsp parsley, roughly chopped
2 Tbsp chives, chopped
½ cup crumbled feta cheese


To make pita chips:
Place oil in a large, nonstick skillet over medium-high heat. Add pita pieces and spices and stir. Cook until pita is golden brown and toasted all over. The larger your skillet is, the less time it will take to toast the pita.

To make dressing:
Place all ingredients in a blender and blend until combined. Add more salt and pepper to taste.

To assemble salad:
Place all salad ingredients and pita chips in a large bowl and toss to combine. Immediately before serving, pour over the desired amount of dressing and toss until the salad is evenly coated.

Serves 4–6

Photo Credit: Jenna Solomon/bridgesforpeace.com

Latest News

Current Issue

View e-Dispatch

PDF Dispatch

Search Dispatch Articles

  • Order