Fattoush salad is a favorite in our house. With the crispy baked pita bread, the red and green peppers and above all – the sumac and mint – it is no wonder we love it. My eight year old and ten year old both devour this Fattoush salad recipe. Packed full of vegetables and spices, this will quickly become a favorite of your family’s as well.
Mint Fattoush Salad Recipe
Fattoush Salad Dressing
1/2 cup fresh squeezed lemon juice
1 TBL white or red wine vinegar
1/4 cup olive oil
1/4 cup vegetable or canola oil
2 TBL water
2-3 TBL minced garlic
2 TSP ground sumac
2 TSP Cavender’s Greek Seasoning
2 TSP Italian Seasoning
1 TSP salt
1 TSP black pepper
In a small container add all ingredients. Put lid on container. Shake and set aside.
Fattoush Salad
1 romaine lettuce heart
½ head of iceberg lettuce
2 – 3 rounds of pita bread (toasted in oven and broken up)
1 cucumber (peeled and diced)
3 – 5 roma or vine ripened tomatoes
½ red onion (finely chopped)
¼ cup green onions (sliced)
½ green bell pepper (chopped)
½ red bell pepper (chopped)
¼ cup fresh mint
1 TBL ground sumac
½ cup crumbled feta cheese (optional)
Toasting your pita:
Preheat oven to 350 degrees. If your pita rounds are thicker you may try and separate each round into two thinner pieces. I’ve noticed that with some brands you can cut around the outside with scissors and then easily separate into two pieces just by pulling them apart and then with other brands I’ve had to take a large knife and separate it as best as I can. Either lay directly on oven rack or on foil and bake until it turns a nice toasted brown color (approx 5 minutes). Let cool and place pita rounds into a gallon size storage bag. Using your hands break into smaller croutons sized pieces and set aside.
Compiling your salad:
Combine all salad ingredients in a large container with lid. Toss. Set aside.
When ready to eat simply add toasted pita and dressing to salad mixture. Put lid back on container and shake vigorously until pita is evenly mixed in and salad is evenly coated with dressing. Enjoy!
10 minPrep Time
10 minTotal Time
Save RecipeIngredients
- 1/2 cup fresh squeezed lemon juice
- 1 TBL white or red wine vinegar
- 1/4 cup olive oil
- 1/4 vegetable or canola oil
- 2 TBL water
- 2-3 TBL minced garlic
- 1 TBL ground sumac
- 2 TSP Italian Seasoning
- 2 TSP Cavender's Greek Seasoning
- 1 TSP salt
- 1 TSP black pepper
- ½ head of romaine lettuce
- ½ head of iceberg lettuce
- 2 - 3 rounds of pita bread (toasted in oven and broken up)
- 1 cucumber (peeled and diced)
- 3 - 5 roma or vine ripened tomatoes
- ½ red onion (finely chopped)
- ¼ cup green onions (sliced)
- ½ green bell pepper (chopped)
- ½ red bell pepper (chopped)
- ¼ cup fresh mint
- 2 TBL ground sumac
- ½ cup crumbled feta cheese (optional)
Instructions
- In a small container add all dressing ingredients. Put lid on container. Shake and set aside.
- Toast your pita bread... preheat oven to 350 degrees. Separate each pita round into two thinner pieces. Either lay directly on oven rack or on foil and bake until it turns a nice toasted brown color (approx 5 minutes). Let cool and place pita rounds into a gallon size storage bag. Using your hands break into smaller croutons sized pieces and set aside.
- Combine all salad ingredients in container with lid. Add in dressing, place lid on top and shake vigorously.
More fun with food before you go:
Fried Eggplant with Tomato Onion Salsa Recipe
Simple Sriracha Sauerkraut Dip with Hamburger Recipe
Homemade (Baked) Pizza Roll Recipe
5 Minute Homemade Honey Mustard Dressing/Dip
Quick & Easy Bierock Casserole Recipe
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