These Fattoush Salad Pitas have all the flavors and textures you’d ever want in a meal. They make the easiest – and most delicious – lunch.
Fattoush salads have got to be one of the most underrated salads out there.
Delicious, fresh veggies. Crunchy pita chips. All tied together with a sweet and savory dressing.
They’re simple, but always good. Seriously, I’ve yet to have a fattoush salad that wasn’t incredibly delicious.
I think the most important part of a fattoush salad is the dressing. This is one salad dressing that you’ll definitely want to make yourself.
While traditional fattoush salad dressing is made with pomegranate molasses, I swapped that for date syrup here. It’s a bit easier to find and more affordable. Plus, tbh, I’m not sure if I would’ve used pomegranate molasses again for anything else!
So there’s your caveat: this may not be entirely authentic, but it is delicious.
If you’d like, try adding some additional protein to this meal with seared salmon, shredded rotisserie chicken, or even just some feta cheese mixed in with the salad.
You can also add some homemade or store-bought tzatziki on the side. The yogurt sauce adds some additional protein and also even more flavor (although I promise, you really won’t need extra flavor!).
But, even without the additional protein, it makes a really delicious and filling lunch or dinner.
Chop and prepare ingredients
Roughly chop 1 head of romaine lettuce, and 2 Roma or Campari tomatoes. Thinly quarter 3 mini cucumbers and thinly slice 2-3 small radishes. Chop 1/4 cup of fresh parsley and 4 green onions. Finally, chop the 2 pitas into small cubes.
Fry the pita chips
Add the olive oil to a pan over medium high heat. Add the pita and fry until golden and crispy, stirring occasionally, for about 5-10 minutes. Set aside and let cool.
Mix salad ingredients
Chop the lettuce, cucumbers, tomatoes, green onions, radishes and parsley. Add to a large bowl. Add the cooled pita chips and set aside.
Whisk the dressing
Add all dressing ingredients to a small bowl and whisk well until combined. Pour dressing over the salad and toss.
Fill salad into pita halves
Slice pita bread in half and fill each half with fattoush salad (it should fill about 4 pitas).
Notes
- Vegetables: I used cucumbers, tomatoes, radish, green onion and lots of fresh parsley. You can omit any of these, or add any other crunchy veggies of your choosing. For the lettuce, I used Little Leaf Farms sweet baby butter lettuce. If you live in the Northeast, this is one of my favorites. The lettuce is SO fresh and actually lasts in your fridge for about 2 weeks.
- Make ahead: To prep this salad ahead of time, chop and prep all your veggies and make the dressing. When you’re ready to eat, toss the salad with the dressing and add to pitas.
- Storage: Store the dressing in an airtight container in the fridge for 4-5 days.
Ingredients
- 2 8- inch pitas + more to fill salads with
- 1 tablespoon olive oil
- 1 head romaine lettuce roughly chopped
- 3 mini cucumbers thinly quartered
- 2 Roma or Campari tomatoes roughly chopped
- 4 green onions chopped
- 2-3 small radishes thinly sliced
- 1/4 cup fresh parsley finely chopped
Dressing
- Juice of 1 lemon
- 1/3 cup olive oil
- 2 tablespoons date syrup or pomegranate molasses
- 1 teaspoon sumac
- Salt
- Pepper
Instructions
- Roughly chop 1 head of romaine lettuce, and 2 Roma or Campari tomatoes. Thinly quarter 3 mini cucumbers and thinly slice 2-3 small radishes. Chop 1/4 cup of fresh parsley and 4 green onions.
- Chop the 2 pitas into small cubes. Add the olive oil to a pan over medium high heat. Add the pita and fry until golden and crispy, stirring occasionally, for about 5-10 minutes. Set aside and let cool.
- Chop the lettuce, cucumbers, tomatoes, green onions, radishes and parsley. Add to a large bowl. Add the cooled pita chips and set aside.
- Add all dressing ingredients to a small bowl and whisk well until combined. Pour dressing over the salad and toss.
- Slice pita bread in half and fill each half with fattoush salad (it should fill about 4 pitas).
