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Fattoush Salad with Feta

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This Fattoush Salad with Feta brings together a blend of toasted pita, mixed greens, veggies, and seasonings. It’s a refreshing and nutritious dish versatile enough to serve as a side, mezze, or even a satisfying full meal.

Fattoush-Salad-with-Feta with lemon on the side

Fattoush salad is a classic dish from Middle Eastern cuisine, especially Lebanese culinary traditions. It’s a genuinely refreshing and healthy salad that you can easily customize, so use our recipe as a guideline and add your favorite veggies and toppings. 

Fattoush Salad with Feta is a delicious twist on the classic. The addition of feta cheese brings a creamy and tangy element to the dish, complementing the crispiness of the vegetables and the homemade pita chips.

If you like salads, try my Israeli Salad with Tahini Dressing, Quinoa Salad with Sweet Potato, and Apple Pomegranate Salad.

Ingredients Overview 

*The full recipe is in the recipe card below!

Lettuce: You can use romaine or iceberg lettuce. 

Tomatoes: I prefer cherry tomatoes; however, any tomato will do.

Cucumbers: Persian cucumbers are ideal, but English cucumbers also work. Don’t peel the skin. 

Onion: Red, white, or yellow.

Sumac and dried mint: Adds that Middle Eastern touch.

Salt and pepper: Season with your heart.

Olive oil and lemon juice: To bring all the flavors together.

Pita: Fresh or stale, cut or ripped into pieces.

Feta cheese: Any kind.

Add-ons: Fattoush salad is incredibly versatile. Feel free to add olives, radishes, chicken, chickpeas, lentils, cilantro, and parsley.

Pro-Tips

  • Crispy Pita perfection: Toast or fry the pita bread just before serving to maintain its crunchiness.
  • Sumac sensation: Sumac is a key ingredient in Fattoush dressing.
  • Freshness is key: Use the freshest vegetables available for a crisp and flavorful salad.
  • Mixing: Toss the salad just before serving to prevent the pita from getting too soggy.
  • Dress to impress: Make the dressing separately and add it just before serving. This keeps the salad ingredients crisp until it’s time to enjoy.
  • Customization: Fattoush is highly customizable. Feel free to add your favorite vegetables, herbs, or even protein sources like grilled chicken to suit your taste.
  • Serve fresh: Fattoush is best enjoyed fresh, so try to consume it shortly after preparation to savor its vibrant taste and textures.

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Falafel Schnitzel

Israeli Hummus From Scratch

Shakshuka

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Fattoush-Salad-with-Feta with lemon on the side

Fattoush Salad with Feta

Author Rachel
Prep Time 10 minutes
Yield 2 sevings
Print Pin Recipe

Description

A refreshing and nutritious dish that's versatile enough to serve as a side, mezze, or even as a satisfying full meal.
Kosher, Dairy

Ingredients

For the Pita chips:

  • 1 Pita bread cut or ripped into chunks (If your pita bread is pocket-style, carefully separate the layers to create thinner chips)
  • 3 Tablespoons (45ml) olive oil
  • 1/4 Teaspoon salt or more to taste

For the salad:

  • 1 head of romaine lettuce chopped
  • 2 tomatoes diced or 10 cherry tomatoes, halved
  • 2 Persian cucumbers or 1/2 English cucumber diced
  • 1/2 large green pepper diced
  • 1/2 small red onion sliced
  • 2 oz (50g) Feta cheese crumbled

For the dressing:

  • 2 Tablespoons (30ml) fresh lemon juice
  • 1 Teaspoon sugar
  • 1 Teaspoon sumac
  • 1/2 Teaspoon salt or more to taste
  • black pepper to taste
  • 3 Tablespoons (45ml) olive oil

For garnish:

  • 1/2 Teaspoon dried mint

Instructions

The salad:

  • Place the lettuce, tomatoes, cucumbers, green pepper, red onion, and Feta in a large serving bowl.

The dressing:

  • Whisk together the lemon juice, sugar, sumac, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified.

Make the Pita chips:

  • Preheat the oven to 375°F /190°C.
  • Cut the pita into the desired chip-sized pieces.
  • Arrange the pita pieces in a single layer on a baking sheet covered with parchment paper. Drizzle them with olive oil and sprinkle salt. Toss everything together to ensure even coating and flavor distribution.
  • Bake in the preheated oven for about 10-12 minutes or until the pita chips are golden brown and crispy. Keep an eye on them to prevent burning. Allow the pita chips to cool on the baking sheet. They will continue to crisp up as they cool.

Before serving, toss the salad with the dressing, add the Pita chips and dried mint, and mix to combine.

    Notes

      • Crispy Pita perfection: Toast or fry the pita bread just before serving to maintain its crunchiness.
      • Sumac sensation: Sumac is a key ingredient in Fattoush dressing.
      • Freshness is key: Use the freshest vegetables available for a crisp and flavorful salad.
      • Mixing: Toss the salad just before serving to prevent the pita from getting too soggy.
      • Dress to impress: Make the dressing separately and add it just before serving. This keeps the salad ingredients crisp until it’s time to enjoy.
      • Customization: Fattoush is highly customizable. Feel free to add your favorite vegetables, herbs, or even protein sources like grilled chicken to suit your taste.
      • Serve fresh: Fattoush is best enjoyed fresh, so try to consume it shortly after preparation to savor its vibrant taste and textures.
    Tried this recipe? Tag@mamalivingabroad

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