Fattoush salad is one of my favorite dishes to order when we go out for dinner. It’s not something I would typically make at home for my husband and I as he finds the flavors to be a bit overpowering. To solve this problem, I had to find a way to enjoy the delicious flavors of fattoush salad without it being too overwhelming.

This recipe is the perfect balance of flavors and textures, it includes all the key elements of a traditional fattoush salad without being too overpowering. The addition of romaine lettuce helps to break up the tanginess and adds a nice crunch to the salad, making it a more substantial dish. I opt for store-bought pita chips to save time and also to indulge in snacking on the rest of the bag while preparing this recipe. However, making them from scratch is simple and straightforward. To make them, I take two pitas, split them in half, and then place them in a preheated oven at 375°F for 10 minutes or until they become crispy. After they have cooled, I break them into bite-sized pieces and set them aside until it’s time to assemble the salad.

To keep this salad a crowd-pleaser, I like to leave the chopped mint in a separate bowl on the side. Some people love mint and others find it overwhelming, so giving people the option to add it to their salad themselves is a great way to accommodate everyone’s preferences. I have skipped adding mint completely and it still gives me the full fattoush salad experience.

Make sure to tag @roxiecappell in your salad photos so I can see all the vibrant colors and deliciousness in your creations! Hopefully your family enjoys this salad recipe as much as mine!

Fattoush Salad

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

• ▢ 8 cups romaine lettuce
• ▢ 1 english cucumber
• ▢ 1 ⅓ cup cherry tomatoes
• ▢ ⅔ cup green onions
• ▢ ½ cup chopped fresh parsley
• ▢ ¼ cup chopped fresh mint
• ▢ 2 tbsp olive oil
• ▢ 2 ½ tbsp fresh lemon juice
• ▢ 1 tsp grated lemon rind
• ▢ ½ clove garlic
• ▢ 1 ½ cups pita chips
• ▢ Salt & Pepper to taste

Instructions:

• If you are making your own pita chips, please refer to the notes above for instructions. If you have purchased pre-made pita chips, proceed to step 2.
• In a large bowl, combine the halved cherry tomatoes and cucumber chunks.
• Add in the chopped green onions, parsley, and mint to the tomato and cucumber mixture.
• In a separate bowl, whisk together the olive oil, lemon juice, grated lemon rind, minced garlic, salt and pepper to create the dressing.
• Pour the dressing over the tomato and cucumber mixture and toss to combine. Cover and let marinate in the refrigerator for at least 30 minutes to 3 hours.
• To serve, place the torn romaine lettuce in a serving dish and add the marinated tomato, cucumber mixture and pita chips. Toss to evenly distribute the dressing.