Fattoush is a Middle Eastern salad consisting of toasted pita bread, fresh vegetables, greens, herbs and a lemony dressing. It makes a great side dish but you could also add cheese or your favorite protein source to make it a complete meal.
Traditionally, the fresh vegetables consist of tomatoes and cucumbers, which are easy to chop up and toss into the salad. But if it isn’t tomato season, that doesn’t mean you can’t make this salad. Simply swap out those items for some that are in season. Below, I have included delicata squash and kohlrabi but you can use just about anything you have on hand. I like the combination of a cooked vegetable (squash) and a fresh vegetable (kohlrabi).
You can also use any type of greens – here I used our Awesome Asian & Lettuce Mix but you could also use kale, Swiss chard, arugula, spinach or a mix of your favorite greens. Same goes for herbs – parsley, mint, cilantro or basil would work for the herbal component.
PS – don’t be afraid to eat with your fingers on this one! I found it was easier (and more fun!) when a fork wasn’t involved.
Fall Fattoush Salad with Awesome Asian & Lettuce Mix (Adapted from Cook’s Illustrated)
makes about 4 side servings or 2 main servings
- 1 (8-inch) pita bread
- 4-1/2 tablespoons extra-virgin olive oil
- 1-1/2 tablespoons lemon juice
- 1 small garlic clove, minced
- 1 medium delicata squash, cut in half lengthwise, seeds removed, then cut across into 1/2″ pieces
- 1 medium kohlrabi, peeled and cut into matchstick sized pieces (add the greens into the salad too!)
- 1 bag of Awesome Asian & Lettuce Mix or greens of choice
- 1/4 cup chopped herbs of choice
- 2 scallions, thinly sliced
- Adjust rack to middle position and heat oven to 375 degrees. Using kitchen shears, cut around perimeter of pita and separate into 2 thin rounds. Cut each round in half. Place pitas, smooth side down, on wire rack set in rimmed baking sheet. Brush 1 1/2 tablespoons oil over surface of pita. (Pita does not need to be uniformly coated. Oil will spread during baking.) Season with salt and pepper to taste. Bake until pita is crisp and pale golden brown, 10 to 14 minutes. (Cooled pitas can be stored in zipper-lock bag for 24 hours.)
- Whisk lemon juice, garlic, and 1/8 teaspoon salt together in small bowl. Let stand for 10 minutes.
- Heat 1 tablespoon oil in a 12″ non-stick skillet over medium heat until shimmering. Add the squash and cook, stirring often, until spotty brown, about 6-8 minutes. Remove from heat and transfer to a large salad bowl.
- Once the squash has cooled, add the kohlrabi, lettuce, herbs, scallions, lemon juice mixture and the remaining 2 tablespoons of olive oil. Crumble the pita into 1/2″ pieces and add to the bowl, tossing to combine. Taste, adding salt and pepper if needed. Serve immediately.