Fattoush Salad Recipe

A trio of crisp lettuces, fresh veggies, sweet strawberries, tangy goat cheese and crunchy sumac-infused naan chips are the makings of our version of a Fattoush Salad Recipe. This Mediterranean-inspired salad is a bright summery salad you’ll want to eat all season long.

Fattoush Salad Recipe

Aside from a classic Greek salad, I don’t think there’s any other more iconically Mediterranean salad than a Fattoush Salad. With crispy pita bites intermixed with crisp veggies, tender romaine lettuce and a zippy lemon dressing, it’s also probably my favorite of the two.

Our version strays a bit from tradition (because that’s just how I roll) with the addition of sweet sliced strawberries, creamy goat cheese peppered throughout and a hint of bitter radicchio. It’s the perfect juxtaposition of sweet and salty, crunchy and soft and everything wonderful.

Let’s get started!

Ingredients in Fattoush Salad

Pita. Okay actually here we used Naan. They both work great! Honestly any flatbread would work perfectly.

Olive oil. We coat the naan pieces in olive oil to help them get super crispy in the oven. Any olive oil would work but I wouldn’t waste the good stuff here.

Sumac. The only spice we really need is sumac. I’m quite enamoured with this warm lemon-infused spice. If you haven’t tried it before, you’re now going to want to sprinkle it on everything from veggies to chicken and beyond.

Lettuce. Typically you use romaine lettuce but I like to use a trio of crisp romaine, sweet butter lettuce and bitter radicchio.

Veggies. Sliced cucumber and tomatoes are what we use but you’ll often fine thinly sliced radish as well.

Strawberries. I love to add a hint of sweetness here. Strawberries were my first choice but blueberries would be lovely as well,

Goat cheese. This is not traditional in any sense but I love the idea of adding something creamy. You could use a plain goat cheese but I found this local chili-infused variety and it really hit the spot.

The dressing.

Very similar to our go-to vinaigrette with a mix of honey, dijon, lemon and olive oil.

Let’s make Fattoush Salad

Make the chips. Preheat the oven to 375 degrees. Tear the naan or pita into bite-sized pieces. Throw into a bowl and drizzle with olive oil. Toss to coat and then sprinkle evenly with the sumac and salt. I like to use my hands to make sure every pieces is coated.

Spread on a large baking sheet and throw in the oven. Bake for 15-20 minutes, tossing halfway through until crispy and golden brown. Cool completely.

Make the dressing. While the chips cook, add the lemon juice, dijon, salt, honey, red wine vinegar and pepper to a large serving bowl, whisk to combine. Slowly whisk in olive oil.

Prep the other ingredients. Slice the cucumber and strawberries. Tear the lettuce. Halve the cherry tomatoes.

Toss. Add the lettuce on top of the dressing. Reserve a little bit of the cucumbers, strawberries, tomatoes, mint and cheese to sprinkle on top for garnish. Add the remaining cucumber, tomato, strawberries, goat cheese, cooled naan or pita and mint on top of the lettuce. Toss to combine. Season to taste with salt and pepper. Sprinkle reserved veggies, strawberries, cheese and mint on top. Sprinkle with a little bit of sumac for garnish.

Can I make fattoush salad in advance?

Yes! Here’s how I would do it. Keep the pita chips in an airtight container. Layer the dressing in the bottom of your serving dish, then top with lettuce, veggies and strawberries. When you’re ready to serve, add the chips and the cheese. Continue as instructed.

Is Fattoush Salad good leftover?

Okay, so this is a personally choice but I saw YES. I kind of love when the crispy chips get soggy the next day. The cheese also sort of melts which I think is quite lovely. If you don’t expect a crisp salad, you’ll love it.

Tips and Tricks for Recipe Success

• I don’t love for the lettuce to be super uniform, tear the leaves instead of chopping them
• don’t toss the salad until just before serving, you want it to be light and crisp
• season to taste! Not everyone has the same palate so make sure you season with salt and pepper.