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Summer Fattoush Salad tossed on platter with serving utensils, glasses and bowls

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


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.


  • 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


  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.


Recipe inspired by Eden Grinshpan