If you like panzanella, then you’re going to want to get to know fattoush. Its fresh and light and loaded with flavors. Now before we get started, you should know that this salad is “inspired by” authentic fattoush, but it’s not a Lebanese grandmother’s straight-from-the-motherland recipe. This fattoush salad recipe uses ingredients most people might have in their fridge and pantry. Mediterranean-Style Fattoush Salad is an easy vegetarian meal or side dish.
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How To Make Fattoush
Fattoush is a Lebanese bread salad, usually made with toasted or fried Arabic flat bread. It’s tossed with Sumac or Za’atar (a blend of Sumac, sesame seeds and salt.) Of course, I had neither of those ingredients in my pantry {rolling-eyes emoji}, however, I had pita bread, green and yellow zucchini, eggplant, onions, chick peas and other Mediterranean-style ingredients. Rather than go with the real thing, I made-do with what I had. Instead of Sumac or Za’atar, I used fresh thyme and rosemary to flavor the pita.
How To Make Roasted Vegetables For Fattoush
About the eggplant… I’m not usually a fan, but I make an exception here. In my opinion, the best way to cook eggplant is to either roast or grill it. And the roasted eggplant in this dish melds perfectly with the other flavors without seeming too spongy. Dried fennel seed and crushed red pepper flakes bring more flavor to the vegetable medley along with fresh herbs.
To make the roasted vegetables:
- Cut them into roughly equal sized pieces and toss with olive oil, the crushed spices and chopped fresh herbs.
- Lay them in a single layer on a large sheet pan.
- Roast for 15 minutes.
- Flip vegetables with a spatula.
- Continue to roast an additional 10-15 minutes until tender and golden.
If you prefer your bell peppers without the papery skin, like I do, then roast them separately, whole in the oven and let ’em cool in a bowl, covered tightly with plastic wrap. When the bell pepper has cooled, the skins slip right off the flesh. Discard the seeds and stem, chop the peppers and set aside.
While the vegetables are roasting, combine the other ingredients in a large bowl. I used both fresh and canned vegetables that I had on hand for this salad. Garden fresh tomatoes, artichoke bottoms (they’re even more tender than artichoke hearts), kalamata olives and capers. When the roasted vegetables have cooled slightly, add them to the tomato mixture.
A simple, light lemon and herb vinaigrette unifies the ingredients into a harmonious bite. This is my standard dressing recipe with lots of lemon zest and juice, garlic and punchy dijon mustard.
You can make the salad to this point and save it until you’re ready to serve. The last components are the crispy pita chips, lettuce and cheese. They add texture, heartiness and depth to this Mediterranean-Style Fattoush Salad.
I used romaine lettuce for this, but any crisp green would work. I also like a little cheese in this salad and opt for feta first, but if you don’t have that, fresh mozzarella chunks would be nice too. If you want a vegan salad, skip the cheese.
This is a yummy springtime or summer dish with a glass of chilled sauvignon blanc or sparkling rose. If you’re serving it as a side dish, a good main course would be grilled lamb chops or seafood.
Mediterranean Fattoush
INGREDIENTS:
For The Pita:
- 2 6″ whole wheat pita pockets (can use plain white pita as well)
- pump spray olive oil or 1-2 teaspoons olive oil
- sprinkle kosher salt
- sprinkle black pepper
- ½ teaspoon thyme chopped
- ¼ teaspoon rosemary finely chopped
For The Salad:
- 2 cups diced eggplant
- 2 medium zucchini diced (I used one green and one yellow zucchini)
- 1 medium onion diced
- 1 8 ounce can chick peas rinsed, drained & pat dry with paper towels
- 2 tablespoons olive oil
- 1 teaspoon whole fennel seed crushed in a mortar and pestle
- ¼ teaspoon red pepper flakes
- 1 teaspoon thyme chopped
- ½ teaspoon rosemary chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 large tomato seeded and chopped
- 2 tablespoons capers drained
- ¼ cup kalamata olives seeded, roughly chopped
- 1 4 ounce jar/can artichoke hearts or artichoke bottoms chopped
- 1 roasted red bell pepper seeded, skinned, diced – from a jar or roast your own.
- 2 cups romaine or other crispy lettuce
- 8 ounces fresh feta or mozzarella diced
- 2 tablespoons parsley chopped
For The Dressing:
- 1 teaspoon lemon zest
- 1 teaspoon dijon mustard
- 1 clove garlic minced
- 2 tablespoons lemon juice (from the zested lemon)
- 4 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
DIRECTIONS:
- Preheat the oven to 350°.
- Cut the pita bread in half and split the pockets open. Lay the pita on a baking sheet and spray or brush lightly with olive oil. Sprinkle the salt, pepper, thyme and rosemary over the pita and bake for 10 minutes or until crisp and golden.
- On another baking sheet, combine the eggplant, zucchini, onion and chickpeas. Drizzle olive oil over the vegetables and sprinkle with fennel, red pepper flakes, thyme and rosemary. Use your hands to toss well to coat the vegetables with herbs and spice. Spread out into a single layer and roast for 15 minutes. Flip the vegetables with a spatula and continue to roast for 10-15 minutes or until tender. Let cool for a few minutes before adding to the salad.
- While vegetables are roasting, make the dressing: In a small bowl combine the lemon zest, garlic, dijon mustard, lemon juice, olive oil kosher salt and pepper. Whisk to combine and set aside.
- In a large bowl combine the diced tomato, capers, artichokes, roasted bell pepper and kalamata olives. Add the roasted vegetables and toss to combine.
- 10 minutes before serving, break the crispy pita into bite sized pieces and add to the vegetable mixture. Add the lettuce, feta and parsley. Drizzle the dressing over the salad and toss to coat. Serve.
NOTES:
NUTRITION:
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What a fun twist on fattoush with so many fresh flavors. A great way to start thinking toward spring and summer. (So ready for it here!) Such a great idea to adapt with fresh herbs and lemon to bring the brightness of the classic sumac. A lot of people don’t stock sumac and za’atar in their pantries and I’m often asked for substitutes. (I’m so spoiled to live near a spice shop that bottles everything to order!)
You are so spoiled! I usually order my spices from Penzey’s.