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Fattoush Salad Recipes for Lunch

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

fattoush-salad-recipe-for-lunch

Fattoush Salad Recipe

Ingredients:

Vegetarian

Produce
1: English cucumber
1 large clove: Garlic
1 cup: Mint, loosely-packed fresh leaves
4: Radishes
1: Red onion, small
1 head: Romaine lettuce
1 cup: Tomatoes

Condiments
1/4 cup: Lemon juice, freshly-squeezed

Baking & spices
1 tsp: Sea salt
1 tsp: Sumac, ground
1: Sumac and freshly-ground black pepper, ground

Oils & vinegars
1/3 cup: Olive oil, extra-virgin

Bread & baked goods
2 cups: Pita chips, homemade* or store-bought

Instructions:

  • Vigorously whisk all ingredients together in a small bowl (or shake together in a mason jar) for 30 seconds. Set aside.
  • Combine the Romaine, cucumber, red onion, tomatoes, radishes, mint, and half of the pita chips in a large mixing bowl. Drizzle evenly with the lemon dressing, then toss until evenly combined.
  • Serve immediately, garnished with the remaining pita chips, plus an extra sprinkle of sumac and freshly-ground black pepper.
  • To make homemade pita chips, slice or tear pita bread into bite-sized pieces. Toss it with a drizzle of olive oil, salt and pepper. Then bake at 400°F for 7 to 15 minutes (depending on the thickness of your pita chips) until golden and crispy.
fattoush-salad-recipe-for-lunch

Fattoush Salad With Pita Bread Recipe

Ingredients:

Vegetarian

Produce
1/2: Bell pepper, large orange
1: English cucumber, large
1 small bunch: Mint, fresh
1 small bunch: Parsley
1/2: Red bell pepper, large
2: Romaine lettuce hearts
2: Tomatoes, medium
1/2: Yellow bell pepper, large

Condiments
1/3 cup: Lemon juice, freshly squeezed

Baking & spices
1/8 tsp: Salt
1: Salt
2 tbsp: Sumac

Oils & vinegars
1/4 cup: Olive oil

Bread & baked goods
6 tsp: Olive oil to drizzle on the pita, extra virgin
2: Pita pockets

Instructions:

  • First, vigorously whisk all ingredients together in a small bowl (or shake together in a mason jar) for 30 seconds. Set aside.
  • Combine the Romaine, cucumber, red onion, tomatoes, radishes, mint, and half of the pita chips in a large mixing bowl. Drizzle evenly with the lemon dressing, then toss until evenly combined.

Fattoush Salad With Feta Cheese Recipe

Ingredients:

Produce
1 cup: Cherry tomatoes chopped into two pieces
2: Green onions stem removed
1/2 bunch: Mint stems removed
1 bunch: Parsley stems removed
3: Persian cucumbers, small to mediums size
4: Radishes stem removed
1: Romaine lettuce

Condiments
1: Lemon juice

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Baking & spices
1 tsp: Salt
1/2 tsp: Sumac

Oils & vinegars
1/4 cup: Olive oil

Bread & baked goods
1/2 cup: Pita chips or 1 pita bread, multigrain toasted and cut into small pieces

Dairy
2 tbsp: Feta cheese

Other
1: Stem purslane washed and chopped

Instructions:

  • Mix all the ingredients together. Add feta cheese and lemon in the end. Enjoy with pita bread.

Easy Fattoush Salad Recipe

Ingredients:

Meat
1: Heart of romaine lettuce

Produce
1/2 pint: Cherry tomatoes
1: English cucumber
2 cloves: Garlic
10: Mint, fresh leaves
1 tbsp: Mint, dry
1/4 bunch: Parsley
1/4: Red onion

Condiments
3 tbsp: Lemon juice

Baking & spices
1 tsp: Pepper
1 tsp: Salt
1 tbsp: Sumac

Oils & vinegars
4 tbsp: Olive oil

Bread & baked goods
1 cup: Pita chips

Instructions:

  • In a large salad bowl combine the tomato, cucumber, lettuce, green onion, and parsley.
  • In a small mixing bowl combine mint, garlic, lemon juice, olive oil, pepper, salt and sumac.
  • Whisk to combine and pour over salad.
  • Serve with pita chips!

Quick Fattoush Salad Recipe

Ingredients:

Vegan • Gluten free • Paleo

Produce
1: Cucumber
2 cloves: Garlic
1: Lemon
1/4 cup: Mint
1/4 cup: Parsley
4: Radishes, white
6 cups: Romaine
1: Tomato, large
2 tbsp: Za'atar

Baking & spices
1: Red pepper
1: Salt and pepper

Oils & vinegars
4 tsp: Olive oil, extra virgin

Ingredients:

  • Place your salad ingredients of choice in a large bowl.
  • Add fresh herbs.
  • Squeeze the juice of one lemon around the bowl, carefully holding your opposite hand underneath to catch the seeds.
  • Grate garlic directly over the salad using a microplane.
  • Drizzle olive oil around the edge of the salad (this will help ensure the salad is dressed evenly as you toss.)
  • Using, hands, gently toss the salad together. Sprinkle with zaatar, salt and pepper to taste.

Fattoush Salad With Pomegranate Recipe

Ingredients:

Vegetarian

Produce
2: Garlic cloves
2: Green onions
1/2: Green pepper, large
1/2 tsp: Mint, dried
1/4 cup: Parsley, fresh
2: Persian cucumbers
5: Radishes
1 large head: Romaine lettuce
1: Tomato, large vine-ripe

Condiments
2 tbsp: Lemon juice
1 tsp: Pomegranate molasses

Baking & spices
1: Black pepper, Fresh cracked
1/2 tsp: Salt
1: Salt and pepper
1 tsp: Sumac

Oils & vinegars
6 tbsp: Olive oil

Bread & baked goods
1: Double ply pita bread, large

Instructions:

  • Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside.
  • In a large skillet, heat olive oil on medium heat. Add the pita bread and season with salt and pepper. Cook stirring frequently until the pita break becomes crispy and golden in color, about 5-7 minutes. Set aside.
  • Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
fattoush-salad-recipe-for-lunch

Light Fatoush Salad Recipe

Ingredients:

  • 1 Pita bread
  • 2 Tbsp Extra virgin olive oil
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1 cup cucumbers
  • 1 cup tomatoes
  • 1 cup green bell pepper
  • 4 cups Romaine Lettuce
  • 1/4 cup red onion
  • 1/4 cup mint leaves

Dressing:

  • 1/4 cup Lemon juice
  • 1/2 cup olive oil extra virgin
  • 1/2 tsp garlic powder
  • 1 1/2 TBSP sumac
  • 1/2 tsp salt
  • 1/4 tsp dried thyme

Instructions:

  • In a small bowl mix 2 Tablespoons of extra virgin olive oil, 1/2 teaspoon dried tyme, and 1/2 teaspoon garlic salt. Open the pita bread. Brush the oil onto the bread. Place in the oven under low broil for 5 minutes.
  • Cut the green peppers, cucumbers, tomatoes, red onions, romaine lettuce into bite size pieces. Place into a large mixing bowl. Add finely chop mint leaves.
  • In a mason jar, add all of the ingredients give it a good shake.
  • Break pieces of the pita chips into the salad and add the desired amount of dressing, adjust salt if needed.

Fattoush Salad With Chickpeas Recipe

Ingredients:

Produce
1 cup: Cherry tomatoes
1 14.5 oz can: Chickpeas
1 cup: Cucumber
1/4 tsp: Garlic powder
3 tbsp: Mint, fresh
1/4 tsp: Onion powder
1/3 cup: Parsley, fresh
6: Radishes, small
1 head: Romaine lettuce

Condiments
2 tbsp: Lemon juice, freshly squeezed
2 tsp: Pomegranate molasses or date syrup

Baking & spices
1/2 tsp: Kosher salt, fine
1: Pepper
3/4 tsp: Sumac, ground

Oils & vinegars
1/4 cup: Olive oil, extra virgin

Other
null: Half of a small red onion, thinly sliced

Instructions:

  • Make the dressing: whisk together all ingredients for dressing.
  • Marinate chickpeas: drain and rinse chickpeas. Toss in a few tablespoons of dressing and let sit while you prep the remaining ingredients.
  • Assemble salad: prep all salad ingredients and add to a large mixing bowl. Toss well with dressing and chickpeas. If not serving right away, wait to add pita until just before serving.
fattoush-salad-recipe-for-lunch

Fattoush Salad Recipe

Ingredients:

Vegetarian

Produce
1/2 cup: Mint, fresh leaves
1 cup: Persian or english cucumber
1/2 cup: Radish
1 cup: Red onion
8 oz: Romaine lettuce, fresh
1: Tomato, large

Condiments
1/2 batch: Mint dressing, fresh

Baking & spices
1 Pinch: Sea salt, fine
1: Sumac, Ground

Oils & vinegars
2 tbsp: Olive oil, extra-virgin

Bread & baked goods
2: Pitas, whole grain

Dairy
1/2 cup: Feta

Instructions:

  • Preheat your oven to 400 degrees Fahrenheit. On a large, rimmed baking sheet, toss the torn pita with 2 tablespoons olive oil until lightly coated. Sprinkle with salt and bake in the oven until the pieces are very golden and crispy, tossing halfway, 8 to 12 minutes. Set the baking sheet aside to cool.
  • Make the salad dressing as directed and set aside. In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, onion, radish, mint, optional parsley and feta, and toasted pita.
  • Wait until you’re ready to serve to drizzle up to ½ cup dressing over the salad. Gently toss until all of the ingredients are lightly coated in dressing. Serve promptly, and sprinkle individual servings generously with sumac.

Vegetarian Fattoush Salad Recipe

Ingredients:

Vegetarian

Produce
5: Cucumbers, mini
1 oz: Flat-leaf parsley
1 large clove: Garlic
3: Heirloom tomatoes, large
1/2 oz: Mint, fresh
3 oz: Radishes
1: Scallion

Condiments
3 tbsp: Lemon juice, freshly squeezed

Baking & spices
1/2 tsp: Black pepper, freshly ground
1 tsp: Sea salt, fine grain
2 tsp: Sumac

Oils & vinegars
1/4 cup: Olive oil
2 tbsp: Red wine vinegar

Bread & baked goods
4: Pita breads

Dairy
6 oz: Feta cheese
1 cup: Greek yogurt
2/3 cup: Whole milk

Instructions:

  • In a mason jar or cup with a lid, shake milk and yogurt together and place in fridge until bubbles form on the surface. Let sit at least 2 hours, but up to 1 day.
  • When you’re near ready to serve, combine fermented yogurt mixture with tomatoes, radishes, cukes, scallion, mint, parsley, garlic, lemon juice, olive oil, and vinegar. Sit for at least 20 minutes for all the flavors to combine.
  • When you’re ready to serve, crumble the pita into large pieces and toss to combine. Towards the end of your mixing, toss in feta. Garnish with sumac and serve!

Chicken Fattoush Salad Recipe

Ingredients:

Meat
1: 2 pound boneless (skinless chicken breasts, boneless skinless
3 oz: Prosciutto

Produce
6 cups: Arugula or baby spinach, fresh
1: Avocado
4 tbsp: Basil, fresh
1 cup: Cherry tomatoes
1 tbsp: Oregano, fresh
4: Peaches, ripe

Condiments
3/4 cup: Balsamic vinegar
2 tsp: Dijon mustard
1 tbsp: Honey

Baking & spices
2: Kosher salt pepper

Oils & vinegars
5 tbsp: Olive oil

Dairy
4 oz: Gorgonzola cheese
6 oz: Mozzarella or burrata cheese, fresh

Other
1/3 cup: Toasted seeds (such as sunflower (pumpkin, sesame)

Instructions:

  • Add the peaches to a bowl and toss with the balsamic vinegar and honey.
  • Add the chicken to a separate bowl and toss with the olive oil, basil, oregano, salt + pepper.
  • Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil.
  • Remove the peaches from the balsamic mix and grill the for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. Remove from the grill. Reserve any remaining balsamic mix for the vinaigrette.
  • To the grill, add the chicken and and prosciutto to grill for 5-8 minutes per side or until the chicken is cooked through and the prosciutto crisp. Remove from the grill and let rest 5-10 minutes. Thinly slice the chicken and crumble the prosciutto.
  • In a large salad bowl, combine the arugula, tomatoes and gorgonzola. Top the salad with grilled peaches, chicken, burrata or mozzarella, and sliced avocado. Sprinkle the toasted seeds all over the salad. Serve the salad alongside the balsamic vinaigrette.

Classic Fattoush Salad Recipe

Ingredients:

Vegetarian

Produce
1/2 cup: Cilantro, Leaves
1 cup: Cucumbers
1: Garlic clove
3: Green onions
1/2 cup: Mint, Leaves
1: Romaine lettuce heart
1 cup: Tomato

Condiments
3 tbsp: Lemon juice

Baking & spices
1 tsp: Salt
1 tsp: Sumac

Oils & vinegars
1/3 cup: Olive oil

Bread & baked goods
1: Pita loaf, toasted and crunchy

Instructions:

  • Chop all vegetables and place in a bowl. Mix well.
  • Add the salt, sumac, crushed garlic and stir in.
  • Add the lemon juice and olive oil.
  • Break toasted pita into small irregular pieces, and mix in with salad just before serving.
  • Do not dress until ready to serve.

Spicy Fattoush Salad Recipe

Ingredients:

Vegetarian

Produce
10: Cherry tomatoes
1/4 tsp: Chili pepper
2 tbsp: Coriander
1 clove: Garlic
1: Lebanese cucumber
1 tsp: Mint
2 tbsp: Parsley
3 tbsp: Pomegranate seeds
3: Radishes
1: Red onion, small
1/4: Romaine lettuce
1 tsp: Thyme, ground
1 tsp: Zaatar

Condiments
1 tbsp: Lemon juice
1 tsp: Pomegranate molasses

Baking & spices
1 tsp: Paprika, smoked
1/2: Pepper, yellow
1/2: Red pepper
1/2 tsp: Salt
1: Salt and pepper
1 tsp: Sumac

Oils & vinegars
5/8 cup: Olive oil
2 tsp: Red wine vinegar

Bread & baked goods
1: Pita bread

Instructions:

  • Turn on the oven at 350F
  • Cut the pita bread into bite sized squares and put them in a mixing bowl.
  • Mix together the Zaatar, smoked paprika and ground thyme.
  • Add the olive oil and mix until combined.
  • Drizzle the mixture over the bread and make sure its well coated on the pita bites. Put the pita bites on a baking sheet and put in the oven for 10 minutes
  • For the vinaigrette, whisk the ingredients together until blended.
  • Put the salad ingredients together and season to your taste
  • Add about 1/2 cup of the vinaigrette and serve.

Fattoush Salad Recipe

Ingredients:

Vegan • Gluten free • Paleo

Produce
1/2 cup: Curly parsley, fresh
1/2: English cucumber
1: Garlic clove
4: Green onions
1: Green pepper
2: Lemons, Juice of
1 handful: Mint, fresh
6: Radishes
1/4: Red onion
1 head: Romaine lettuce
1 cup: Tomatoes

Baking & spices
1/8 tsp: Pepper
1/4 tsp: Salt
1 tbsp: Sumac

Oils & vinegars
1/2 cup: Olive oil

Instructions:

  • Bake the pita chips according to the instructions if you are making homemade pita chips. Set aside.
  • Wash and chop all vegetables. In a large mixing bowl, combine all of the chopped vegetables and the romaine.
  • In a small bowl or salad dressing shaker, combine the garlic, salt, pepper, lemon juice and olive oil.
  • Pour half of the dressing on the salad and mix. Taste and add additional dressing to your preferences or store the remaining dressing in the refrigerator.
  • Sprinkle sumac over the entire salad and top with the freshly baked pita chips. Enjoy!

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