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5.0 from 57 votes

Mediterranean Fattoush

This recipe blends my two favorite salad styles -- panzanella with fattoush.  Instead of bread normally called for in panzanella, I use whole wheat pita pockets and crisp them with herbs in the oven.  The crispy pita soaks up a lemony dressing and bites of roasted vegetables and fresh mozzarella round out the dish

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4
Calories: 423 kcal
Course: Salad
Cuisine: Mediterranean

Ingredients

For The Pita:
  • 2 " whole wheat pita pockets (can use plain white pita as well)
  • pump spray olive oil or 1-2 teaspoons olive oil
  • prinkle kosher salt
  • prinkle black pepper
  • ½ teaspoon thyme chopped
  • ¼ teaspoon rosemary finely chopped
For The Salad:
  • 2 cups diced eggplant
  • 2 medium zucchini diced (I used one green and one yellow zucchini)
  • 1 medium onion diced
  • 1 ounce can chick peas rinsed, drained & pat dry with paper towels
  • 2 tablespoons olive oil
  • 1 teaspoon whole fennel seed crushed in a mortar and pestle
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon thyme chopped
  • ½ teaspoon rosemary chopped
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 large tomato seeded and chopped
  • 2 tablespoons capers drained
  • ¼ cup kalamata olives seeded, roughly chopped
  • 4 ounces artichoke hearts or artichoke bottoms chopped
  • 1 roasted bell pepper seeded, skinned, diced - from a jar or roast your own.
  • 2 cups romaine or other crispy lettuce
  • 8 ounces fresh feta or mozzarella diced
  • 2 tablespoons parsley chopped
  • ¼-⅓ cup Lemon Vinaigrette

Instructions

    Cup of Yum
  1. Preheat the oven to 350°.  
  2. Cut the pita bread in half and split the pockets open.  Lay the pita on a baking sheet and spray or brush lightly with olive oil.  Sprinkle the salt, pepper, thyme and rosemary over the pita and bake for 10 minutes or until crisp and golden.
  3. On another baking sheet, combine the eggplant, zucchini, onion and chickpeas. Drizzle olive oil over the vegetables and sprinkle with fennel, red pepper flakes, thyme and rosemary.  Use your hands to toss well to coat the vegetables with herbs and spice.  Spread out into a single layer and roast for 15 minutes. Flip the vegetables with a spatula and continue to roast for 10-15 minutes or until tender.  Let cool for a few minutes before adding to the salad.
  4. While vegetables are roasting, make the dressing: In a small bowl combine the lemon zest, garlic, dijon mustard, lemon juice, olive oil kosher salt and pepper.  Whisk to combine and set aside.
  5. In a large bowl combine the diced tomato, capers, artichokes, roasted bell pepper and kalamata olives.  Add the roasted vegetables and toss to combine.  
  6. Break the crispy pita into bite-sized pieces and add to the vegetable mixture. Add the lettuce, feta and parsley.  Start with three tablespoons of the lemon vinaigrette, drizzle the dressing over the salad, and toss to coat. Add 1-2 tablespoons at a time if it needs more dressing. The fattoush should be well-seasoned but not soupy. Serve.

Notes

  • To roast your own bell pepper: Place the pepper on a baking sheet and roast in a hot 350-375° oven for 25-35 minutes.  Transfer pepper to a bowl and cover tightly with plastic wrap.  Let the pepper rest until it's cool enough to handle.  Remove the skin, stem and seeds and cut or dice for your recipe.

Nutrition Information

Calories 423kcal (21%) Carbohydrates 13g (4%) Protein 15g (30%) Fat 35g (54%) Saturated Fat 10g (50%) Cholesterol 44mg (15%) Sodium 1193mg (50%) Potassium 531mg (15%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 2995IU (60%) Vitamin C 34.3mg (38%) Calcium 337mg (34%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 423

% Daily Value*

Calories 423kcal 21%
Carbohydrates 13g 4%
Protein 15g 30%
Fat 35g 54%
Saturated Fat 10g 50%
Cholesterol 44mg 15%
Sodium 1193mg 50%
Potassium 531mg 11%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 2995IU 60%
Vitamin C 34.3mg 38%
Calcium 337mg 34%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.