Loaded Fattoush Salad Recipe
Get ready to gather around the table and delight your senses with my Loaded Fattoush Salad Recipe. This is not your average salad—it’s a riot of crisp veggies, crunchy pita chips, punchy herbs, and a citrusy-sumac dressing that ties it all together beautifully. With hearty chickpeas and crumbly feta mingling in every bite, this hearty Middle Eastern favorite makes a vibrant lunch, a crowd-pleasing side, or even a light dinner that you’ll crave again and again.
Ingredients You’ll Need
The beauty of this Loaded Fattoush Salad Recipe is how each ingredient lends its own unique flair to the final dish. Fresh, colorful vegetables provide crunch and juice, chickpeas bring satisfying protein, and that dressing? It’s zippy and unforgettable. Here’s what you need and why it’s essential.
- Romaine lettuce: The sturdy crunch forms the base of your salad and holds up to the bold dressing.
- Cherry tomatoes: Their natural sweetness and pop of color bring sunshine to the bowl.
- Cucumber: Diced for a burst of coolness in every forkful.
- Red onion: Thin slices add a sharp, savory note without overpowering.
- Radishes: Sliced for peppery bite and that unmistakable crunch.
- Chopped parsley: Fresh and herbaceous, it brightens each mouthful.
- Fresh mint: Don’t skip it! The mint elevates everything with refreshing aroma.
- Crumbled feta cheese: Creamy and slightly tangy, perfect for contrast.
- Chickpeas: Drained, rinsed, and ready to add fiber and plant-based protein.
- Pita breads: Toasted triangles steal the show with their golden, shattering crunch.
- Olive oil (for toasting pita): Helps the pita crisp up beautifully in the oven.
- Salt and pepper: Essential seasonings to make every ingredient shine.
- For the dressing: Olive oil, lemon juice, red wine vinegar, minced garlic, sumac, ground cumin, salt, and black pepper—all whisked together for irresistible zing and depth.
How to Make Loaded Fattoush Salad Recipe
Step 1: Toast the Pita Chips
To start your Loaded Fattoush Salad Recipe off right, preheat your oven to 375°F (190°C). Toss the pita triangles with olive oil and a pinch of salt—this simple step is what gives those chips their golden color and addictive crunch. Spread them evenly on a baking sheet and let them toast for 10 to 12 minutes, flipping halfway so every piece gets perfectly crisp. Set the chips aside to cool; you’ll want them at their absolute crispiest when you toss them into your salad.
Step 2: Chop and Combine the Vegetables
Grab your largest salad bowl and start building layers of color and texture. Add chopped romaine lettuce first, then shower in the cherry tomatoes, diced cucumber, thinly sliced red onion, sliced radishes, parsley, and mint. These fresh components are the heart of the Loaded Fattoush Salad Recipe—don’t be shy with the herbs, as they bring that signature Middle Eastern freshness. Sprinkle in feta cheese crumbles and the drained chickpeas, ensuring every scoop you take later is loaded with variety.
Step 3: Whisk Together the Zesty Dressing
In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, tangy sumac, warm ground cumin, salt, and black pepper. The sumac is a game-changer, adding that hint of citrusy tang that makes fattoush so distinctive. Taste your dressing before pouring—it should be bright, tangy, and savory.
Step 4: Toss and Assemble
Pour the dressing all over your awaiting salad bowl. Using salad tongs or your hands, toss everything gently until every piece glistens and is beautifully coated. Right before serving, add the cooled, crispy pita chips and toss again, just enough to distribute without losing their crunch. The amazing contrast of soft, juicy veggies and brittle pita chips is what makes the Loaded Fattoush Salad Recipe shine!
Step 5: Serve and Enjoy
Dish up generous portions of your freshly dressed salad, piling on as much as your bowl can handle. Whether you’re serving a group or just indulging solo, you’ll notice how the textures and flavors dance together—every bite is a tiny celebration of Middle Eastern tradition with a hearty modern twist.
How to Serve Loaded Fattoush Salad Recipe
Garnishes
For a finishing touch, sprinkle extra chopped parsley or mint over the top for a burst of green. A light dusting of sumac adds a dramatic tangy-red finish, and an extra crumble of feta never goes amiss if you crave a creamier bite. For heat lovers, a few chili flakes work beautifully.
Side Dishes
The Loaded Fattoush Salad Recipe plays well with a table of Middle Eastern favorites. Serve it beside grilled chicken or spiced lamb, or for a vegetarian feast, pair it with creamy hummus and smoky baba ganoush. Warm, fluffy flatbread is always a hit for scooping up any leftover bites at the bottom of the bowl.
Creative Ways to Present
You can really have fun with how you serve this dish! Try piling the salad onto a large platter for sharing at picnics or potlucks, or portion it into individual mason jars for grab-and-go lunches. Layering the salad in a trifle bowl can make a statement for buffet tables, letting all the vibrant colors steal the spotlight.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare, trust me), store the salad in an airtight container in the refrigerator for up to two days. Keep any extra toasted pita chips in a separate container at room temperature to preserve their crunch, adding them just before serving.
Freezing
Salads like this don’t freeze well—the fresh vegetables and herbs lose their texture after thawing, and the pita chips turn soggy. For best quality, enjoy your Loaded Fattoush Salad Recipe fresh and crisp, and avoid freezing.
Reheating
No reheating required! This salad is meant to be enjoyed cold or at cool room temperature. If you made the pita chips in advance and want to revive their crunch, a quick stint in a hot oven for a few minutes will do the trick.
FAQs
Can I add protein to the Loaded Fattoush Salad Recipe?
Absolutely! Grilled chicken, lamb, or even falafel make fantastic additions. The chickpeas already provide plant protein, but adding more can easily turn this salad into a substantial meal.
What does sumac taste like, and is it essential?
Sumac has a tart, lemony flavor that gives traditional fattoush its distinctive tang. While you can swap in extra lemon juice if needed, sumac really takes the Loaded Fattoush Salad Recipe to another level.
Can I make the Loaded Fattoush Salad Recipe gluten-free?
Yes! Substitute your favorite gluten-free pita or omit the pita chips entirely for a gluten-free (and still delicious) alternative. The salad will remain hearty and satisfying.
Should I dress the salad ahead of time?
For ultimate crunch, dress the salad just before serving. You can prep all components in advance, but keep the dressing and pita chips separate until you’re ready to toss.
What if I don’t have fresh mint?
While fresh mint adds signature brightness, you can substitute with extra parsley or even some fresh basil for a twist. The flavor will vary but still complement the other ingredients beautifully.
Final Thoughts
Once you try this Loaded Fattoush Salad Recipe, you’ll see why it’s a staple in my kitchen and the star of every potluck I bring it to. Each forkful is lively, satisfying, and layered with flavor, making it so much more than just a salad. Give it a go—and don’t be surprised when you’re reaching for seconds!
Print
Loaded Fattoush Salad Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Loaded Fattoush Salad Recipe combines a variety of fresh vegetables, chickpeas, feta cheese, and crispy pita chips, all tossed in a tangy, herb-infused dressing. It’s a vibrant and satisfying Middle Eastern-inspired salad that’s perfect for a light lunch or a colorful side dish.
Ingredients
Fattoush Salad:
- 2 cups romaine lettuce (chopped)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- 1/2 red onion (thinly sliced)
- 1/2 cup radishes (sliced)
- 1/2 cup chopped parsley
- 1/4 cup chopped fresh mint
- 1/2 cup crumbled feta cheese
- 1 cup canned chickpeas (drained and rinsed)
- 2 pita breads (cut into triangles)
- 2 tablespoons olive oil (for toasting pita)
- Salt and pepper to taste
For the dressing:
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 garlic clove (minced)
- 1 teaspoon sumac
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven and toast pita: Preheat oven to 375°F (190°C). Toss pita triangles with 2 tablespoons olive oil and salt. Toast for 10–12 minutes until golden and crispy.
- Prepare salad: In a large bowl, combine romaine, cherry tomatoes, cucumber, red onion, radishes, parsley, mint, feta cheese, and chickpeas.
- Make dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, sumac, cumin, salt, and pepper.
- Toss salad: Pour the dressing over the salad and toss gently to combine. Add toasted pita chips just before serving and toss again.
- Serve: Serve immediately for the best crunch.
Notes
- For added protein, top with grilled chicken, lamb, or falafel.
- You can also use store-bought pita chips for convenience.
- Add more sumac for a tangier flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
