Fattoush Salad with Grilled Vegetables
Favorite Garden Salad
As I looked out over my container garden this week, a sense of joy filled my heart. I’m no master gardener, mind you, but I can handle a deck-full of herb pots. Which is great for making a fattoush salad.
I believe a little faith is required for gardening.
Faith, after all, is just a deep hope in things unseen. In gardening, one sprinkles tiny seed kernels over the freshly stirred soil. Waters. Then we hope beyond all hopes that tomatoes, dill, and basil will emerge.
Yes, there is evidence from previous years that this will be the outcome, but you still have no tangible proof at the moment of planting. You just believe.
Right now, all sorts of summer plans are underway. Picnics, jaunts to the lake, beach trips with relatives, events that require a bathing suit.
Dinner Salad Plans…
Recently I decided we need to incorporate more “dinner salads” into our weekly menu.
A salad is definitely a matter of faith. We hope. We believe that if enough salad is substituted for starchy side dishes; bathing suit shopping, and the whole summer, will be a better experience.
We act on our faith (or at least I do) and select large salads for our family’s weekly menu. This takes a little adjustment at first, but with enough variation and a little flair, everyone comes around!
Greek Salad Varieties
Besides faith, variety is the key to sticking with any sort of healthy eating plan.
Salads must be diverse and flavorful, if I don’t want my family to slump into the kitchen, with begrudging sighs at mealtime.
I have spent a substantial amount of time finding and creating salads that I think will draw some interest. Fattoush Salad with grilled vegetables is a Lebanese dish I stumbled across several years ago.
Grilled Fattoush Salad is a chunky, Greek chopped salad mixed with feta cheese and pieces of toasted pita, then tossed with a simple lemon vinaigrette.
Grilled Vegetables for Salad
Although traditional fattoush is not grilled, I’ve taken to grilling some of the veggies before tossing them in with the salad because it enhances their natural flavor and appearance. Peppers, for instance, are much sweeter and vibrant looking with a little char.
Grilled Vegetable Salad Ingredients
- Bell Peppers – red and/or yellow
- Pita Bread Pockets
- Cucumber – peeled and chopped into 3/4-inch cubes
- Large Tomato – chopped
- Green Onions – chopped
- Kalamata Olives – pitted or halved
- Fresh Chopped Mint
- Chopped Parsley
- Crumbled Feta Cheese
- Olive Oil
- Lemon – squeezed
- Ground Cumin
- Salt and Pepper
How to Make Fattoush Salad
- Preheat and Chop. Preheat the grill for the vegetables. Cut the zucchini in half long ways. Then cut open the pepper and remove the seeds. Cut the bell pepper into long pieces as well. Half the pita bread pockets to make 6 circular pita bread pieces.
- Grill. Then drizzle olive oil over all three ingredients and season with salt and pepper. Make sure that they are well coated and then place them on the grill for about 2-3 minutes on each side until they have grill marks on them. The vegetables should be tender, but still firm. Remove them and place the pita bread on the grill to quickly toast the bread.
- Mix. Put the grilled veggies to the side to cool down. Then place all other vegetables into a serving bowl. Take the cooled grilled veggies and cut them into bite-sized cubes. Add them to the serving bowl.
- Tear and Toss. Tear apart the pita bread into bite-sized pieces and add them to the serving bowl as well, then toss it all together. Sprinkle some feta cheese on top of it.
- Dress. In another bowl mix together the olive oil, lemon juice, cumin, salt and pepper until well mixed. Drizzle over the salad right before serving. Enjoy!
Get The Full (Printable) Recipe Below For How To Make Fattoush Salad with Grilled Veggies. Enjoy!
Frequently Asked Questions:
What is Fattoush?
Fattoush is a chunky salad made with pita bread, chopped vegetables, and mixed greens. This salad originated in the Mediterranean region and is popular in Greece and Lebanon.
What type of feta cheese do you use?
I usually buy classic blocks of Greek feta, because it is the easiest to find. We have a large Greek population where I live, and sometimes I can get locally-made feta at the farmer’s market! Use whatever brand/variety of feta you like best. Just be sure to buy a block and crumble it yourself.
Other Salad Recipes:
- Horiatiki (Greek Village Salad) Recipe
- Mexican Grilled Chicken Salad Recipe
- Grilled Corn Salad with Smoky Vinaigrette Recipe
- Grilled Peaches and Watercress Salad Recipe
- Thai Red Curry Grilled Chicken Salad Recipe
- Grilled Fruit Salad with Creamy Lime Dressing Recipe
- Grilled Tuna and Avocado Salad Recipe
- Chunky Mediterranean Quinoa Salad Recipe
- Market Bean Salad Recipe
Fattoush Salad with Grilled Vegetables
- 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 large tomato, chopped
- 3/4 cup green onions, chopped
- 1 cup kalamata olives, pitted or halved
- 1/2 cup fresh chopped mint
- 1/4 cup chopped parsley
- 3/4 cup crumbled feta cheese
- 1/4 cup olive oil
- 1 juicy lemon, squeezed
- 1 teaspoon ground cumin
- Salt and pepper
- 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.
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