Nothing to see here but bursts of flavor in this Summer Tomato Fattoush Salad!
Don’t worry, despite the fancy name of Fattoush- really, what we are making is a panzanella. More simply put, a bread salad. But instead of bread, we toast torn pita with some sumac. Bam, the crouton we never knew we needed.
A traditional fattoush does use some ingredients like pomegranate syrup, I opted to do my spin on things. Greens are surrounded two types of tomatoes and topped with a lemon za’atar viniagrette. Chef’s kiss! Enjoy Friends!
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Did you make this Summer Tomato Fattoush Salad?! Be sure to tag me on Insta. I love to see your creations!
Summer Tomato Fattoush Salad
Soak in all the tomatoes that you can with this Summer Tomato Fattoush Salad. Packed with flavor and perfect for a summer lunch or dinner!
- 7 oz Butter Lettuce, chopped
- 1 cup, Campari Tomatoes, quartered
- 1 cup, Heirloom Cherry Tomatoes, halved
- 1 English Cucumber, quartered
- 1/4 cup Red Onion, thinly sliced
- 1/4 cup Feta, crumbled
- 2 tbsp Mint, chopped
- 2 tbsp Parsley, chopped
- Lemon Zaatar Vinaigrette:
- 3 tbsp Lemon Juice
- 1/2 cup Olive Oil
- 1/2 tsp Dijon Mustard
- 1 tsp Za'atar Seasoning
- 2 tsp Honey or Agave
- Seasoned Pita Chips:
- 2-8 in Pita Rounds, torn
- 2 tbsp Olive Oil
- 1 tsp Sumac
Preheat Oven to 375 degrees. In a bowl toss torn pita rounds in olive oil and sumac until well covered. Add onto lined sheet pan and bake for 12-15 minutes until toasted. Remove and set aside.
Lemon Zaatar Vinaigrette:
Add vinaigrette ingredients to a small bowl and whisk until well mixed. Season with salt and pepper to taste.
Salad: In a large bowl, add butter leaves and pita chips. Add desired amount of dressing and toss. Add in tomatoes, cucumber, red onion, feta, parsley, and mint. Toss to combine. Enjoy as a side or with a protein for a complete meal!
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