This vibrant Middle Eastern fattoush salad is loaded with crisp vegetables, fresh herbs, and crunchy baked pita—making every bite refreshing and full of texture. Tossed in a tangy, aromatic dressing featuring lemon, garlic, sumac, and za’atar, it’s the perfect balance of bright and savory flavors. A crowd favorite that pairs beautifully with grilled meats, Mediterranean dishes, or stands strong on its own as a light and nourishing meal.
Family of 6
20 minutes
20 minutes
Salad
Romaine lettuce (Romaine Calm blend recommended)
Handful of arugula (optional)
Red cabbage, chopped or shredded
3–4 Roma tomatoes, chopped
3–4 Persian cucumbers, chopped
1 small red bell pepper, chopped
1 bunch green onions, chopped
3 radishes, diced
Fresh parsley, chopped
Fresh mint leaves, chopped
1/4 cup olive oil
Juice of 1–2 lemons
2 garlic cloves, crushed
1 tbsp balsamic vinegar
1 tsp salt
1 tsp black pepper
1 tsp oregano
1 tsp sumac
1 tsp za’atar
Cut pita bread into small squares or triangles and place on a baking sheet.
Drizzle with olive oil and season with za’atar. Toss to coat.
Bake at 350°F (175°C) for 12–15 minutes, or until crispy and golden.
