Summer Fattoush Salad

I took a classic Mediterranean salad and added major color and juicy flavor! This Summer Fattoush Salad is the kind of dish that adds sunshine to your entire day.

This is the best kind of salad. It’s very, very simple with a yummy dressing and a couple unexpected additions. Plus…you know I love a Stone Fruit Summer Salad or anything with raw crunchy corn like my Orange and Corn Salad! For this one I used crunchy butter lettuce, creamy avocado, peach or nectarine for sweetness, and fresh and aromatic herbs to create a Summer Fattoush Salad topped with crunchy toasted pita. It’s a really lovely light lunch or dinner salad to have on its own or as a side dish all season long. Total bliss on a plate!

What is Fattoush Salad?

Fattoush is an Israeli dish! It’s a simple Mediterranean salad with one exception: rather than croutons, Fattoush Salad uses toasted pita bread for a little crunch on top! The base is mixed greens and veggies. To give this a summertime twist, I added avocado and peach or nectarine for a dose of sunshine and fresh flavor in a classic dish.

Ingredients in Summer Fattoush Salad

• Pita – I use two pitas when I make this recipe, torn into 1-inch pieces and toasted with a bit of oil and salt so they’re perfectly crunchy.
• Butter lettuce – A rough chop of your butter lettuce keeps it nice and crunchy with a rustic texture and look!
• Tomatoes – Just like with the lettuce, I keep the tomato slices larger for a more rustic look and heartier bite. You can’t beat the flavor and juiciness of summertime tomatoes, so I love including those!
• Cucumber – There is literally NOTHING more refreshing than cucumber on a hot day. I think smaller slices of cucumber look really nice against the larger bites of tomato and lettuce!
• Nectarine or peach – This is where I’ve had some fun with this recipe and added my own spin on the traditional dish. A bit of stone fruit adds a brightness that contrasts so beautifully with the more savory and herbaceous flavors!
• Avocado – A bit of diced avocado adds delicious flavor and makes it more substantial and filling. You’ll never regret avocado!
• Herbs – Tear both your basil and mint by hand for a perfectly aromatic final dish.
• Homemade Fattoush Salad Dressing – Whisk lemon juice, vinegar, honey, oil, salt and pepper for a really simple, tangy finishing touch.

Homemade Summer Fattoush Salad Dressing

I always say that you cannot beat a homemade dressing! It is so simple and quick to make a dressing from scratch using pantry ingredients. Knowing this simple trick just might turn you into a salad lover! I start by whisking lemon, vinegar, and honey before slowly drizzling in oil and finishing it off with a pinch of salt and pepper.

Food Photography by Ashley Cuoco

Summer Fattoush Salad

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• Author: Laney Schwartz
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 4 1x
• Category: Salad
• Cuisine: mediterranean

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Description

I took a classic Mediterranean salad and added major color and juicy flavor! This Summer Fattoush Salad is the kind of dish that adds sunshine to your entire day.

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Ingredients

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• 2 pita rounds, torn into 1-in. pieces 
• 1/3 cup olive oil, divided 
• 1 teaspoon salt, divided 
• juice of 1 lemon 
• 1 tablespoon red wine vinegar 
• 1 1/2 teaspoons honey 
• 1/4 teaspoon pepper 
• 2 cups roughly chopped butter lettuce 
• 2 medium-size tomatoes, large dice 
• 1 small cucumber, diced 
• 1 medium nectarine or peach, thinly sliced 
• 1/2 avocado, diced 
• 1/4 cup loosely packed fresh basil leaves, torn
• 1/4 cup loosely packed fresh mint leaves, torn

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Instructions

1. Preheat oven to 375 degrees. Toss together torn pita pieces, 1/4 cup of the oil and 1/2 teaspoon of the salt on a sheet pan until coated. Toast in oven until crisp and golden, 10 to 12 minutes, stirring halfway through cook time. 
2. Remove from oven and set aside until ready to use. Whisk together lemon juice, vinegar and honey in a medium bowl. Slowly add 2-3 tablespoons oil, whisking constantly. Whisk in pepper and remaining 1/2 teaspoon salt. Place lettuce, tomatoes, cucumber, nectarine, avocado, basil, mint and toasted pita in a large bowl. Add dressing, and toss to combine.

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Notes

Recipe inspired by Eden Grinshpan