Go Back
–+ servings

Fattoush Salad

This Middle Eastern salad is both refreshing and zesty. The fresh herbs brighten this salad and adds a flavour punch. This is a perfect recipe to add to a summer potluck or for a quick and easy week night side dish.
Print
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 5

Ingredients

Pita Chips

  • 1 small whole wheat pita
  • ½ tbsp(7.5ml) olive oil
  • ¼ tsp(1ml) garlic powder
  • Pinch of salt
  • Pinch of pepper

Dressing

  • 1 lemon juiced
  • ¼ cup (60ml) olive oil
  • 1 clove garlic crushed
  • ½ tsp(2.5ml) salt
  • ¼ tsp(1ml) black pepper
  • 1 tsp(5ml) sumac
  • 2 tsp(10ml) pomegranate molasses optional

Salad

  • 2 heads of Romaine lettuce chopped
  • 2 mini cucumbers diced
  • 2 tomatoes diced
  • 1 small red onion sliced
  • ¼ cup(60ml) fresh mint leaves chopped
  • ¼ cup(60ml) fresh parsley finely chopped

Instructions

  • Preheat oven to 400°F. Place pita on a baking dish covered with parchment paper.
  • In a small bowl, combine olive oil, garlic powder, salt and pepper. Mix and brush over both sides of pita. Bake pita for 5-8 mins (until crispy and golden).
  • Meanwhile, in a medium bowl, make dressing. Whisk lemon juice, olive oil, garlic, salt, pepper, sumac, and pomegranate molasses (optional).
  • In a large bowl, add Romaine lettuce, cucumbers, tomatoes, red onions, mint and parsley. Drizzle dressing on top and mix salad.
  • Break apart 1 baked pita and mix into salad. Serve the salad with extra pita chips on top!
Estimated Cost Per Serving:
Nutrition Facts
Fattoush Salad
Per
 
371 g
Calories
200
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Carbohydrates
 
20
g
7
%
Fibre
 
7
g
29
%
Sugars
 
8
g
9
%
Protein
 
4
g
8
%
Sodium
 
322
mg
14
%
Vitamin A
 
1153
IU
23
%
Vitamin C
 
27
mg
33
%
Calcium
 
115
mg
12
%
Iron
 
4
mg
22
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe by Tamara Sarkisian, Registered Dietitian