If you’re searching for a vibrant, flavor-packed salad that feels like an instant trip to the Mediterranean, look no further than Loaded Fattoush Salad. This stunning dish delivers layer after layer of crunch, color, and zesty flavor, thanks to a medley of crisp veggies, fresh herbs, briny olives, tangy feta, and the irresistible crunch of sumac-dusted toasted pita. Tossed together with a punchy dressing laced with lemon and pomegranate, every bite is bright, nourishing, and endlessly satisfying—perfect for lunch, dinner, or sharing at your next gathering.
Ingredients You’ll Need
The beauty of Loaded Fattoush Salad is how each ingredient adds its own magic, from the toasted pita’s crunch to the juicy tang of tomatoes and the lively lift of mint and parsley. Gather these essentials, and you’ll see how easily they come together to build a dish that’s as beautiful as it is delicious.
- Pita breads: Tear and toast these for earthy crunch that soaks up all the dressing.
- Olive oil (for pita): Helps pita pieces toast to golden perfection while adding subtle flavor.
- Sumac: Delivers a lemony, tangy note that defines classic fattoush; don’t skip it!
- Romaine lettuce: Provides a crisp, refreshing base for all the toppings.
- Cherry tomatoes: Bursting with juiciness and sweet, bright color in every bite.
- Cucumber: Adds a cool, hydrating crunch to balance the salad.
- Red onion: Brings sharpness and a hint of sweetness—slice thinly for a mellow flavor.
- Radishes: Offer peppery zing and eye-catching color ribbons throughout.
- Fresh parsley: Adds grassy freshness and a pop of green to every mouthful.
- Fresh mint: Infuses the salad with aromatic brightness that’s truly refreshing.
- Feta cheese: Tangy, creamy feta delivers salty richness and body to the salad.
- Chickpeas: Make the salad extra-hearty and boost plant-based protein.
- Kalamata olives: Amp up the briny, savory goodness with their deep flavor.
- For the dressing – Olive oil: Forms the lush, glossy base for a perfectly emulsified dressing.
- Fresh lemon juice: Brings fresh, citrusy tang for balancing flavors.
- Red wine vinegar: Heightens the dressing’s acidity for extra brightness.
- Sumac: Layered into the dressing for even more bold, tangy flavor.
- Garlic: Offers a mild, sharp kick in the background—grate or mince finely.
- Pomegranate molasses (optional): Not traditional but adds sweet-tart complexity if you have it!
- Salt and black pepper: Finish the dish, tying all the flavors together just right.
How to Make Loaded Fattoush Salad
Step 1: Toast the Pita Chips
Preheat your oven to 375°F (190°C). Tear the pita breads into bite-sized pieces—rustic pieces work best. Toss them with a tablespoon of olive oil and a teaspoon of sumac, then spread in a single layer on a baking sheet. Toast for about 8 to 10 minutes until they’re golden and crisp, turning once for even browning. Set them aside and try not to snack on too many before assembling the salad!
Step 2: Chop and Prep Your Vegetables and Herbs
Next, gather all your beautiful fresh veggies and herbs. Chop the romaine into bite-sized pieces, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion and radishes for maximum crunch and color. Roughly chop your parsley and mint—these herbs should feel like a major player, not just a garnish.
Step 3: Assemble the Salad Base
In a large bowl, toss together the romaine lettuce, cherry tomatoes, cucumber, onion, radishes, parsley, mint, feta cheese, chickpeas, and kalamata olives. This is where the magic starts—already colorful and inviting, but just wait until the dressing hits.
Step 4: Whisk the Dressing
In a small bowl or jar, combine 1/4 cup olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon sumac, the minced garlic, and pomegranate molasses (if using), then season with salt and black pepper to taste. Whisk until fully emulsified and glossy. Taste and adjust: the dressing should be punchy and bright, just begging to coat those veggies.
Step 5: Toss and Finish the Loaded Fattoush Salad
Drizzle the dressing over the salad base and toss everything together until coated—don’t be shy! At the very last minute, add the toasted pita chips so they stay deliciously crisp. Give it all one final, gentle toss, then sprinkle extra sumac over the top just before serving for a tangy finishing touch.
How to Serve Loaded Fattoush Salad
Garnishes
Take your Loaded Fattoush Salad from great to unforgettable by finishing it with a flourish of garnishes. A dusting of extra sumac intensifies both color and tang. Try scattering a handful of ruby-red pomegranate seeds for jewel-like bursts of sweetness and color, or a few extra mint leaves for that spa-fresh feel. Even a sprinkle of toasted nuts—like pine nuts or pistachios—can add an extra luxe crunch.
Side Dishes
Loaded Fattoush Salad shines as a hearty lunch or light main, but it also complements a full spread beautifully. Serve it with a side of grilled chicken, tender lamb skewers, warm bowls of lentil soup, or creamy hummus and baba ganoush. Fresh, fluffy pita or tabbouleh would make delicious accompaniments too, rounding out the meal with more Middle Eastern flair.
Creative Ways to Present
For a fun twist, try assembling Loaded Fattoush Salad in individual mason jars for meal prep or portable lunches. Lay out all the components in a big platter for a build-your-own salad bar, letting guests customize to their liking. You can even layer it up in a clear trifle dish for a dramatic, eye-catching centerpiece at a party.
Make Ahead and Storage
Storing Leftovers
If you have extra Loaded Fattoush Salad, stash it in an airtight container in the fridge. Keep the toasted pita chips separate if possible so they don’t lose their crunch. The salad holds up beautifully for a day, making it a satisfying next-day lunch.
Freezing
This isn’t a salad you’ll want to freeze, since the fresh vegetables and herbs will lose their crispness and become watery upon thawing. The toasted pita will also become soggy. Always enjoy Loaded Fattoush Salad fresh for the best texture and flavor.
Reheating
No need to reheat this salad—Loaded Fattoush Salad is best enjoyed cold or at room temperature. If you’ve refrigerated leftovers, let them sit out a few minutes before serving so everything tastes lively and fresh. If your pita chips have softened, pop them in the toaster oven for a quick refresh.
FAQs
Can I make Loaded Fattoush Salad gluten-free?
Absolutely! Simply use your favorite gluten-free pita or substitute gluten-free crackers—toast them as you would regular pita for the same crackly crunch. All the other ingredients are naturally gluten-free.
What can I use instead of sumac?
Sumac brings a uniquely tart, lemony flavor that’s classic in fattoush. If you can’t find it, try a mix of lemon zest and a pinch of extra vinegar in the dressing to capture that lift. But if you love Mediterranean cooking, sumac is worth seeking out!
How can I make Loaded Fattoush Salad vegan?
This salad is easily made vegan: just skip the feta or use your preferred vegan feta alternative. Everything else in the salad is naturally plant-based, making it a fantastic vegan main or side dish.
Can I prepare Loaded Fattoush Salad ahead of time?
You can chop veggies and make the dressing ahead, but wait to add the pita chips and toss everything together until just before serving. This way, the pita remains satisfyingly crisp and the greens don’t wilt.
What proteins pair best with Loaded Fattoush Salad?
It’s hard to go wrong! For extra heartiness, top with grilled chicken, shrimp, or even lamb. For a vegetarian protein bump, add extra chickpeas or some cooked quinoa. The salad’s flavors are versatile enough for almost any protein pairing.
Final Thoughts
If you’re craving something fresh, bold, and bursting with personality, don’t wait another minute to try Loaded Fattoush Salad. With such vibrant textures and punchy flavors, it’s a crowd-pleaser that everyone will love—so gather your ingredients and dig in!
Print
Loaded Fattoush Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Tossed
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This Loaded Fattoush Salad is a vibrant Middle Eastern-inspired dish featuring a medley of fresh vegetables, herbs, crispy pita pieces, and a zesty sumac dressing. Topped with feta cheese and olives, this salad is a flavorful and satisfying meal.
Ingredients
Main Salad:
- 2 pita breads (toasted and broken into bite-sized pieces)
- 1 tablespoon olive oil (for pita)
- 1 teaspoon sumac (plus more for garnish)
- 1 head romaine lettuce (chopped)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (chopped)
- 1/2 red onion (thinly sliced)
- 1/2 cup radishes (thinly sliced)
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/2 cup crumbled feta cheese
- 1/2 cup canned chickpeas (drained and rinsed)
- 1/4 cup kalamata olives (pitted and halved)
For the dressing:
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon sumac
- 1 clove garlic (minced)
- 1/2 teaspoon pomegranate molasses (optional)
- Salt and black pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the pita: Tear the pita into small pieces, toss with 1 tablespoon olive oil and 1 teaspoon sumac. Bake for 8–10 minutes until golden and crisp. Set aside to cool.
- Assemble the salad: In a large bowl, combine romaine, tomatoes, cucumber, red onion, radishes, parsley, mint, feta, chickpeas, and olives.
- Make the dressing: Whisk together olive oil, lemon juice, red wine vinegar, sumac, garlic, pomegranate molasses, salt, and pepper.
- Toss and serve: Drizzle dressing over the salad, toss to combine. Add crispy pita pieces just before serving. Sprinkle with sumac and serve.
Notes
- For added protein, top with grilled chicken or shrimp.
- You can use baked pita chips instead of homemade toasted pita.
- Pomegranate seeds make a great garnish for extra sweetness and color.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 20mg
