Fattoush Salad with Lemon Dressing (bonus Mediterranean Chicken Kebabs too!)
Okay, before you question what fattoush is, basically just consider it an awesome green salad with pita bread. Maybe think of it as a Middle Eastern panzanella salad. It’s a salad with bread people, how much better can that get?!
For my tzatziki recipe I made recently, I went overboard on purchasing pita bread because I didn’t know how much I would need. However, one of my favorite salads to order at any Greek/Middle Eastern restaurant is fattoush. A salad with pita bread?! Perfect! Let me recreate this!
This salad is so simple – it is a simple green salad with romaine lettuce, tomatoes, cucumbers, radish, feta cheese, and pita bread! Couldn’t be simpler to make. And the dressing is out of this world delicious – you HAVE to try it! I love making my own salad dressings – first off they are so easy. And you can cut out the thickeners and preservatives that are in bottled dressings that way too!
What made preparing this salad a lot easier was the use of a mandoline (affiliate link)to get super thin shaved veggies. This is in no way necessary, however – a good knife works just as well!
This salad doesn’t have too much heartiness to it, so it is a great side dish if you wanted to serve it along side some chicken kebabs. Nick grilled himself up a few to satisfy his cravings, so I will include that as well. As I am vegetarian, I just ate two bowls of salad. Hey – it was too yummy to have just one! This would also be good by adding a can of chickpeas to help bulk it up! Plus I also snacked on some tzatziki with pita and I was one happy girl 🙂
Nick said these chicken kebabs were delicious dipped in the tzatziki, as well as combined in the fattoush salad. The world is your oyster – whatever you choose, I know you will enjoy it!
Fattoush Salad with Lemon Dressing
Ingredients
Lemon Dressing Ingredients
- 1/3 cup olive oil
- 2 lemons (4 tbsp) juiced
- 1 clove garlic minced
- 1 tsp salt
- 1 tsp sumac
Fattoush Salad Ingredients
- 1 head romaine chopped
- 1 English cucumber thinly sliced
- 1/2 small red onion thinly sliced
- 2 cups pita chips, homemade or store-bought*
- 1 pint cherry tomatoes cut in half
- 4 radishes thinly sliced
- 1/4 cup crumbled feta
- 2 tbsp parsley chopped
- 2 tbsp mint chopped
Instructions
To make the lemon dressing:
- Add all ingredients to a container, whisk or shake until combined.
To make the fattoush salad:
- Add the lettuce, cucumber, red onion, pita chips, cherry tomatoes, radishes, feta, parsley and mint to a big bowl. Drizzle with lemon dressing, and toss until evenly combined.
Notes
Mediterranean Chicken Kebabs
Ingredients
- 2 lbs chicken
- 3 tbsp olive oil
- 2 tbsp Greek yogurt
- 2 tbsp red wine vinegar
- 4 garlic cloves minced
- 2 tsp dried oregano
- 1 tsp fresh mint diced
- salt & pepper to taste
Instructions
- In a medium to large bowl, combine olive oil with Greek yogurt, red wine vinegar, garlic, oregano, mint, and salt and pepper.
- Dice chicken breasts to bite sized pieces (about 1 inch cubes) and then add to marinade. Toss chicken to coat. Cover and refrigerate for 2 hours up to overnight.
- After marinating is complete – prepare the kebabs. Preheat your grill to medium. Soak wooden skewers for at least 30 minutes if using (not needed if using metal). Slide the pieces of chicken onto the skewers, leaving at least one inch on each side of the skewer. 2 lbs should require 6-7 kebabs (in the photos I just used one lb, hence only 3 kebabs pictured).
- Once grill is preheated, place directly on grates and grill each side for 5 minutes, or until cooked through and char marks are developed.
- Serve alongside tabbouleh, tzatziki, fattoush, or perfect as is!