Meditteranean Grilled Vegetable Salad
by Sommer Collier — last updated on Jul 7, 2025 
Fattoush Salad Recipe with Grilled Vegetables – A nutritious salad with massive flavor and textural appeal! This Mediterranean grilled vegetable salad recipe is loaded with fresh veggies and pita pieces.
Why We Love Mediterranean Grilled Vegetable Salad… AKA Fattoush
In my house, 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 years ago.
Sommer’s Recipe Notes
This Mediterranean Grilled Vegetable Salad is a chunky, Greek chopped salad mixed with feta cheese and pieces of toasted pita, then tossed with a simple lemon vinaigrette.
Although a traditional fattoush salad recipe does not include grilled ingredients, I’ve taken to grilling some of the vegetables before tossing them into the salad, as it enhances their natural flavor and appearance. Peppers, for instance, are much sweeter and vibrant-looking with a little char.
Grilled fattoush salad is great on its own, but as long as the grill is hot, I usually add some fish or chicken to accompany the fattoush.
Ingredients You Need
- Zucchini – chopped
- Bell Peppers – red and/or yellow
- Pita Bread Pockets – regular or whole grain works
- Cucumber – peeled and chopped into 3/4-inch cubes
- Large Tomato – chopped
- Green Onions – chopped
- Kalamata Olives – pitted or halved
- Mint – fresh and chopped
- Parsley – fresh and chopped
- Feta Cheese – either store-bought crumbled or break up by hand
- Olive Oil – use extra virgin olive oil for the best flavor
- Lemon – freshly squeezed
- Spices – ground cumin, salt, and pepper
How To Make Mediterranean Grilled Vegetable Salad
Find the full Fattoush Salad recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form below.
Recipe Variations
- Protein – Top your fattoush salad with grilled chicken, shrimp, or chickpeas for an easy and delicious protein boost!
- Spices – Add a sprinkle of Mediterranean spices, such as sumac or za’atar, to the dressing for a tangy twist.
- Pomegranate – Add a handful of pomegranate seeds for a sweet and tart touch.
- Eggplant – Swap zucchini for some grilled eggplant.
- Gluten-free – Instead of regular pita bread, use gluten-free options or crispy chickpea flatbread.
- Vegan – Feel free to leave off the feta cheese to easily make this a vegan Mediterranean salad.
- Roasted Vegetables – You can absolutely use roasted veggies instead of grilled, if you prefer!
Fattoush Salad with Grilled Vegetables
Video
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 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
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
Nutrition
Frequently Asked Questions
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.
I usually buy classic blocks of Greek feta, because it is the easiest to find. We have a large Greek population in my area, and sometimes I can find locally made feta at the farmer’s market. Use your preferred brand or variety of feta. Just be sure to buy a block and crumble it yourself.
Mediterranean grilled vegetable salad is best enjoyed shortly after preparing, so the pita pieces stay nice and crisp. However, you can store leftovers in the fridge in an airtight container for up to 3 days. Just note that the veggies will begin to get a bit soggy after a day or so.
this salad is one of the easiest and best ways for me to get my veggies in. so tasty!
If you have trouble finding feta, use the Mexican Cotija or Queso Fresco . Generally its at the end of the cheeses not far from where the shelf moves over to the yogurts and butters. When I came back from living years in Egypt this is what I used the most
I love how flavorful and delicious this salad is! Can’t wait to make it again!
I normally hate salads, but the roasted veggies in this are amazing! The pita doesn’t hurt either. Will make again this summer!
This is the best recipe for summer! We always have fresh vegetables this time of year and this recipe is a great way to use them! This is so so good!