Fattoush Salad with Grilled Vegetables
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6
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Calories
290 kcal
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Course
Main Course, Salad
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Cuisine
Mediterranean
Fattoush Salad with Grilled Vegetables
Description
This Fattoush Salad centers on grilled vegetables—zucchini and bell peppers—that develop slight char and tenderness on the grill alongside pita bread toasted to a crisp. After grilling, the vegetables are cut into cubes and combined with fresh chopped cucumbers, tomatoes, green onions, kalamata olives, chopped mint, parsley, and crumbled feta cheese, giving the salad layers of flavor and textures from crisp to creamy.
The dressing is a simple blend of olive oil, freshly squeezed lemon juice, ground cumin, and seasoning, adding brightness and earthiness that complements the charred vegetables and salty feta. The pita adds a crunchy contrast absorbing some of the dressing.
This salad suits Mediterranean-style meals or can be served as a light main or side dish, ideally consumed soon after preparation to retain the crispness of the pita.
Leftovers can be refrigerated for up to three days but note the pita will soften over time.
Ingredients
- olive oil
- 4 zucchini
- 2 bell peppers red and/or yellow
- 3 Pita bread pockets
- 1 1/2 cups cucumber peeled and chopped into 3/4-inch cubes
- 1 tomato chopped, large
- 3/4 cup green onion chopped
- 1 cup kalamata olives pitted or halved
- 1/2 cup mint fresh, chopped
- 1/4 cup parsley chopped
- 3/4 cup feta cheese crumbled
- 1/4 cup olive oil
- 1 lemon squeezed, juicy
- 1 teaspoon cumin ground
- salt and pepper
Instructions
- Preheat the grill to high. Half the zucchinis, length-wise. Cut the peppers into large pieces and remove seeds. Separate the layers of the pitas to make 6 pita circles.
- Drizzle olive oil over the zucchini, peppers, and pitas. Then salt and pepper to taste. Roll them around, to make sure they have a good coating of oil. Grill the veggies for about 2-3 minutes per side, until nice grill marks have formed and the veggies are slightly tender. Then grill the pitas, for 30-60 seconds per side, until toasty.
- In a large serving bowl, add all the other veggies, olives, and herbs. Once the grilled vegetables have cooled, chop them into 3/4-inch cubes and add them to the serving bowl.
- Break the pitas into bite-size pieces and add to the mix. Toss the salad and sprinkle the feta over the top.
- Mix 1/4 cup of olive oil and the juice of one lemon in a small bowl. Season with cumin, then salt and pepper to taste. Whisk well. Drizzle over the salad and serve.
Notes
- Serve shortly after assembling to keep pita pieces crisp and fresh.
- Store leftovers in an airtight container in the fridge for up to 3 days; expect some softening of pita over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 290kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 16mg | 5% |
| Sodium | 728mg | 30% |
| Potassium | 659mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1265IU | 25% |
| Vitamin C | 75.6mg | 84% |
| Calcium | 189mg | 19% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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