Fattoush Salad

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Ftgshslds - Recipe
1.00 LBS
Yield: 2-4 servings


  1. For the dressing:
  2. 3 tablespoons grapeseed oil
  3. 1 tablespoon fresh lemon juice
  4. 1 1/2 teaspoons red wine vinegar
  5. 1-2 garlic cloves, pressed
  6. 1 1/2 teaspoons dried parsley
  7. 1 teaspoon sumac
  8. 1/2 teaspoon dried mint
  9. salt & pepper to taste
  10. For the salad:
  11. 4 Persian cucumbers, chopped
  12. 2 medium/large heirloom tomatoes, seeded & chopped
  13. 1/2 medium red onion, halved & thinly sliced
  14. 2 pitas or naans, grilled and torn or chopped
  15. optional: sliced radish and or chopped romaine


  • For the dressing:
  • In a small mixing bowl, whisk all ingredients until well combined, and set aside. 
  • For the salad:
  • In a large mixing bowl, toss all ingredients together except pitas. When ready to serve toss salad with dressing and top with torn pita pieces. 


*For gluten free, use GF versions or omit if necessary. If vegan make sure to check the ingredients to ensure pitas and/or naan are in fact vegan. For a more robust salad try adding a couple or few handfuls of chopped romaine and/or more of the veggies, including the addition of radishes if desired. As is if using all of the dressing, it will coat all ingredients and leave drippings on your plate.