Fattoush Salad
The first of the locally-grown greenhouse tomatoes and cukes and romaine are here! We’ve even eaten our first asparagus stalks. In April!
So crazy, this year.
I know you probably don’t need a recipe for a salad, but you might like the idea of it – fattoush is a Mediterranean toasted pita salad that’s easy to assemble and makes the most of spring greens and those first pops of mint in the garden. Romaine is typical, as is cucumber, tomatoes and purple onion. I like making mine with ribbons of cucumber – simply use a peeler to cut it into thin ribbons – and fresh cilantro. And instead of the usual croutons, you bash up toasted pitas into the mix, adding a satisfying, toasty crunch.
To streamline the process, bottled balsamic vinaigrette works just fine – then again, it only takes a few minutes to shake your own up in a jar. And of course because it’s a salad, quantities are approximate – feel free to wing it.
Fattoush Salad
AuthorJulie
Preheat the oven to 350F. Brush the pita with oil, sprinkle with salt and bake on a baking sheet for 10-12 minutes, until deep golden and toasted. Let cool, then break apart into chunks.
Arrange the romaine, cucumber, tomatoes, purple onion and cilantro in a shallow bowl or on a platter. To make the dressing, whisk all the ingredients in a small bowl or shake them in a jar. Drizzle over the salad and serve immediately, passing extra dressing at the table. ?Serves about 6.
Ingredients
You are missing the key ingredient for fattouche salad… Sumac. As well the dressing is typically made with olive oil and lemon juice. Although I am sure your recipe is delicious it is not fattouche in my opinion…
Ooh, thanks! Will add sumac next time – I have a beautiful jar of it in the cupboard!
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nice salad recipe
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I love the energy of this post—there’s nothing quite like that first April moment when the greenhouse tomatoes and cucumbers finally show up, and you’ve already eaten asparagus in April! That line made me smile because it really does feel like a small miracle when spring produce arrives early.
I’ve made fattoush a few times, but I’ve always sliced cucumbers the usual way. Your idea of cutting them into ribbons with a peeler is such a simple upgrade, and I can already see how they’d catch the dressing better and look prettier on the plate. I also like that you swap in cilantro instead of the more traditional parsley or mint; it gives the salad a brighter, almost citrusy edge. And using toasted pita instead of croutons is the whole point, right? That “satisfying, toasty crunch” is what makes fattoush feel like a meal rather than just a bowl of greens.
I’m usually lazy and reach for bottled balsamic vinaigrette, but your jar dressing looks easy enough that I’ll actually try it next time—olive oil, balsamic, grainy mustard, and a little maple syrup sounds like the perfect balance. I do have one question: do you ever add a pinch of sumac or za’atar, or do you keep it strictly this version? I’m tempted to sprinkle some sumac on the pita before toasting for extra tang.
Also, since you mentioned quantities are approximate and “wing it,” I’m going to take that to heart and toss in some mint from the garden, too. On a totally unrelated note, I’ve been spending my evenings lost in a horror visual novel called Freak Circus, and if you ever want a break from recipes, https://freak-circus.com has a great route guide and character breakdown that helped me figure out the Ticket Taker and secret endings. It’s a fun rabbit hole. Thanks for the salad inspiration—this is going on the weekend table for sure!
I love how this fattoush salad celebrates the very first greenhouse tomatoes and cucumbers of the season — eating asparagus in April does sound crazy, but in the best way. Your note that “quantities are approximate” is exactly the kind of salad-making advice I need; I tend to overthink measurements, and fattoush is perfect for just winging it.
The toasted pita tip is a game-changer for me. I usually reach for croutons, but bashing up deep golden, salted pita into chunks sounds so much better — that toasty crunch without the hard edges. And the cucumber ribbons? Using a peeler to make thin ribbons is such a simple trick, but it changes the whole texture of the salad. I think I’ll use a mix of cilantro and mint, since the garden mint is starting to pop up too.
For the dressing, I’m torn between your quick balsamic jar shake and a more traditional sumac-heavy fattoush dressing. Have you ever tried adding sumac or pomegranate molasses to this version? I imagine it would deepen the flavor, but your maple-balsamic combo already sounds balanced and bright.
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I am absolutely bookmarking this fattoush idea for the next warm evening. The way you describe the first locally-grown greenhouse tomatoes, cucumbers, romaine, and even asparagus in April has me impatient for our own farmers’ market to catch up! Fattoush is one of those salads that feels like a meal because of the toasted pita, and I love that you keep the dressing flexible—either a bottled balsamic vinaigrette or a quick jar shake with balsamic, grainy mustard, and maple syrup.
Your cucumber ribbons trick is brilliant; I usually just dice cucumbers, but using a peeler will give the salad a much prettier texture and help the dressing cling to every bite. And I’m glad you mentioned that quantities are approximate—too many recipes feel rigid, and this really is a “wing it” kind of dish. I do have a quick tip: if you toast the pitas until they’re deep golden and then add them right before serving, they keep that satisfying crunch instead of turning soggy. Have you ever tried making the dressing with a little pomegranate molasses instead of maple syrup? I know it’s not the balsamic route you suggested, but it gives a tangy Middle Eastern depth that pairs beautifully with the mint and cilantro.
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I love that you call this an “idea” rather than a strict recipe — you’re absolutely right that fattoush is more about assembly than precision. The first greenhouse tomatoes and cucumbers in April are such a treat, and your note about making the most of spring greens and those early pops of mint in the garden really resonated with me. I usually default to croutons, but bashing up toasted pitas instead is a brilliant swap for that satisfying, toasty crunch.
Your cucumber ribbons are my new favorite trick. Using a peeler to cut them into thin ribbons feels so much more elegant than chopping, and they catch the dressing beautifully. I also appreciate that you give permission to “wing it” with the quantities — salad should be flexible, not fussy.
One question for you: have you ever tried adding fresh mint alongside the cilantro, or do you think it would overpower the other flavors? I grow mint in my garden and I’m always looking for ways to use more of it.
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I love the idea of using cucumber ribbons here, and the toasted pita sounds so much better than regular croutons. The maple or honey in the vinaigrette is a nice touch too, especially with tomatoes and mint coming into season. I often save recipe screenshots and notes for later, so a tool to edit text in png can be handy when I’m organizing what to cook next.