Main Course/ Recipes

Summer Fattoush Salad

Happy Monday!

A couple weeks ago I was lucky enough to attend a conference by Dole in beautiful Carmel, California. I had planned mom’s surprise trip to Carmel right before I found out about the Dole trip to Carmel, but I definitely wasn’t complaining about hanging out in Carmel two weeks in a row. No, sir. At the Dole Conference, we learned all about….you guessed it…..SALAD! Now I know what y’all are thinking—-boooooooring—-but no! It really was so cool to see where the lettuce comes from and follow it from the field to the plate. We learned all sorts of neat things about how to take the salad from a simple side-dish to a main course, and even got to spend time in the gorgeous kitchens of Carmel Valley Ranch creating our own salad masterpieces!

(I won’t lie though—I totally ate a burger on the drive home, and it was delicious)

This “Summer Fattoush Salad” was my salad masterpiece of the day while visiting with Dole. Right after I made this, they took an incredibly awkward photo outside of me holding my salad.

It was a pre-shower photo.

I won’t be sharing that today.

Instead, let’s review the ingredients! Look ma, no meat!

I realized I forgot the tahini right after I uploaded this photo. Oops! Tahini was involved as well.

A fattoush salad is a traditional Mediterranean salad with toasted pita bread. I love the idea of using bits of crunchy whole wheat pita instead of plain ol’ croutons in my salad, and wanted to continue to play up the Mediterranean flavors by adding chickpeas, feta and sweet cherry tomatoes.

Right before serving, you drizzle some tahini over everything—-it’s a nice alternative to hummus sometimes!

I also kept things simple with the dressing: nothin’ but olive oil, lemon juice and a bit of salt. Sometimes (usually), simple is better. This lemony dressing is great for summer since it’s so light, and works great with the tangy bits of feta.

Since coming home from the conference, I’ve already made this salad twice for myself. It screams summer to me, and is a great light dinner when accompanied by some crusty french bread or a burger.

Summer Fattoush Salad

serves 4

Print this Recipe!


8 cups spring mix (about 2 10-oz packages)

10 oz cherry tomatoes, sliced in half

1 large cucumber, peeled and diced

1/2 cup feta cheese crumbles

2 whole wheat pitas, cut into thin strips (easiest way to do this is with a scissors)

1 small bunch cilantro, chopped

1 15-oz can chickpeas, drained and rinsed

4 tbsp extra virgin olive oil

juice of 1 lemon (more or less to taste)

small pinch of salt (to taste)

Tahini for serving


Place the pita strips in a small skillet on the stove over medium high heat. Toast, tossing often, until pita strips are very crisp. This will take about four to five minutes. Don’t let the strips burn! When crisp, remove from heat and set aside.

Toss together the spring mix, cherry tomatoes, cucumber, feta crumbles, cilantro and chickpeas in a large bowl. In a small bowl, whisk together the olive oil and lemon juice. Pour the dressing over the salad and toss well. Add the toasted pita strips and toss again.

Finish salad by drizzling a spoonful of tahini over top just before serving.


10 minutes





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  • Gabby (Quest for Delicious)
    July 23, 2012 at 7:12 am

    I love mediterranean inspired food – this looks fantastic! I totally agree that simple is better a lot of the time.

  • Jill
    July 23, 2012 at 7:22 am

    Mmm… yep, looks fabulous, healthy, and delicious!

  • Em (Wine and Butter)
    July 23, 2012 at 7:28 am

    Tahini is completely my new obsession – I bought it to make some protein bars but Ive been unable to stop with the dressings. I also love the idea of the pita strips in salad… so much easier than crutons.

    I also meant to comment on your Carmel post … your lucky lucky mum! Its definitely one of my favourite places on earth. xoxo

  • Angela @ Eat Spin Run Repeat
    July 23, 2012 at 7:33 am

    This looks so pretty Jenna! I lived in the Middle East for 5 years and never really enjoyed fattoush, but now that I live back in Canada I can’t get enough. (Shame to go those 5 years without it hey?!) My favourite bit is the toasted bread. Can’t wait to try this one!

  • Michelle @ Eat Move Balance
    July 23, 2012 at 8:16 am

    I’ve never thought of drizzling pure tahini on top of a salad (I’ve usually just added it into the dressing). But I’m guessing this would help that flavor pop out a bit more. Good idea. 🙂

  • Nicole
    July 23, 2012 at 8:38 am

    I love tahini! I’m really not a salad kinda gal, but I have to say this looks awesome! I’m so jealous of your time in Carmel – loved following you on Instagram.

  • maggie
    July 23, 2012 at 8:46 am

    1. Fattoush salads kill me they are so good. We always put lemon pepper/paprika mixture in place of sumac (although, it occurs to me that after making 100’s of these salads I should prob just drive myself to the spice store and splurge on the real deal.)

    2. I am planning a quick trip to the bay area with the boy and we are deciding where to stay/what to do. We’ve both spent a good amount of time in SF (so we’ve done the major stuff/seen the touristy stuff, but we are no experts on the city), but always lookig for more suggestions. Also we’ve never stayed outside the city. We were looking a bit at places within a couple hours from SF- like Stinson and Napa area… and I was wondering if you have any suggestions!? I know you recently went on a trip with your mom but it seemed kind of far away(not sure about this?). Also deciding between whether to stay in a hotel/B&B someplace outside the city vs staying downtown and taking day trips. (He’s the type of guy who’s not sure there’s enough to do in napa, because “all they have is wineries”…<– I know, I'm working on his horizons). Anyhow, that was long-winded but if you have any suggestions or things to avoid I would greatly appreciate it! Thanks in advance!!!

  • Becky Henderson
    July 23, 2012 at 8:54 am

    This salad looks heavenly! I think a trip to the store is in order! 🙂

  • Lexi @ You, Me, & A World to See
    July 23, 2012 at 8:58 am

    I just tried Fattoush for the first time the other day–in LOVE! Great idea to use WW pitas 🙂

  • Millie Snyder
    July 23, 2012 at 9:22 am

    This salad looks delicious!! In fact, I’m going to make it for dinner tonight. I’m a balsamic vinaigrette girl though so I think I’ll try it with that. Thanks for sharing!

  • Caroline L.
    July 23, 2012 at 9:37 am

    Light and refreshing… Love the sound of this! Looks like you had a great time as well!

  • Averie @ Averie Cooks
    July 23, 2012 at 9:54 am

    I haven’t had tahini in ages – thanks for the reminder and love the crumbled pita on this one.

  • Laura @ She Eats Well
    July 23, 2012 at 10:17 am

    This looks like the perfect light Summery salad that you can swap in different ingredients. I also love the light dressing!

  • joelle (on a pink typewriter)
    July 23, 2012 at 10:17 am

    Love that you made your own pita chips!

  • Alicia @ The Reluctant Home Cook
    July 23, 2012 at 10:33 am

    Going to stop at Trader Joe’s for these ingredients following my barre class tonight!! Looks like a great salad. I also love the blue fabric you use in your photos – brings out the colors of the salad so well.

  • Lily O' Dare @ Candied-Life
    July 23, 2012 at 11:07 am

    simple and delicious! love tahini & all of these med flavors.

  • The Meaning of Me
    July 23, 2012 at 12:12 pm

    Got everything I need in the fridge already. That’s tomorrow’s lunch. Thanks! 🙂

  • Lauren@littleyellowkitchen
    July 23, 2012 at 1:15 pm

    This looks so refreshing with the light lemon dressing! I love that the ingredients are things I always have on hand too.

  • Andrea @ The Skinny Chronicles
    July 23, 2012 at 1:15 pm

    I love lemon tahini dressings. Very underrated…but they should be a staple for sure.

  • kate
    July 23, 2012 at 2:33 pm

    You must have sumac to make proper fattoush.
    If there is no sumac, there is no fattoush.
    Get some sumac, stat!!!

    • Catherine
      July 24, 2012 at 9:36 am

      I was just going to say, “Sumac!” It’s simply a must! I usually rub ii on the onions before adding them to the salad.

      • kate
        July 24, 2012 at 2:10 pm

        Yes! And I sprinkle some on the pita bread before I toast it.
        Fresh mint and parsley are required, too.

  • Jen
    July 23, 2012 at 2:41 pm

    No hummus…but you have all the ingredients for hummus – tahini, lemon, olive oil – just kept separately!

    And I’d totally eat the burger with the salad 🙂

  • laura
    July 23, 2012 at 3:40 pm

    it’s winter here and I’m totally thinking of making this salad. I can totally do that, I’m summer dreaming.

    I’ll skip the tahini & use the hummus I just made (& can finally blog about because it’s perfect)

  • Suzanne de Cornelia
    July 23, 2012 at 3:45 pm

    Lucky I stopped by…was just off to TJs for dinner fixings but drawing a blank.

    BTW–this area is the salad bowl of the world. And Earthbound Farms on Carmel Valley Road….has the BEST Tuscan Bean Soup ever….

  • Lindsay Simone
    July 23, 2012 at 4:50 pm

    Love it when you write the ingredients out on the chalkboard like that. Even more obsessed with the glasses you’ve been wearing recently. What brand are they?

  • Kathleen @ KatsHealthCorner
    July 23, 2012 at 5:14 pm

    What a gorgeous salad! I love how you used pita bread in it — what a great addition to a great meal! 🙂

  • Maureen
    July 23, 2012 at 5:26 pm

    I pretty much started drooling as soon as I saw this blog post. I love fattoush. I am making this as soon as I get my veggies from the farm tomorrow! Can’t wait!

  • Julia H. @ Going Gulia
    July 23, 2012 at 6:13 pm

    Mmm mmm mmm, all ingredients I love! Feta…ahhh….throw it on anything and I’m sold.

  • Anne
    July 24, 2012 at 4:26 am

    I never try salad recipes I see floating around, not because they don’t look wonderful, but frankly bsecause I think mine are better 🙂
    Than being said….
    I just bookmarketd this salad Yummm!

  • Molly @ RDexposed
    July 24, 2012 at 4:45 am

    Bringing back the chalkboard nice! I may think about picking tahini again. I’m not always the biggest fan of it.

  • Anne
    July 24, 2012 at 6:01 am

    Traditionnal fatoush have cucomber, sumac and a lot of garlic in it !

  • amy walters, aDESIGNdock
    July 24, 2012 at 6:53 am

    This recipe looks amazing Jenna….perfect for the current heat wave I’m experiencing!

  • Dana
    July 24, 2012 at 11:12 am

    This looks delicious! Perfect for summer. I want to try the whole recipe, especially the dressing!

  • Christy
    July 24, 2012 at 1:49 pm

    I am so excited to try this! There’s a restaurant in Houston that makes a very delicious Fattoush salad and I never thought to make it at home. Also, lemon juice, olive oil and salt is one of my fav “dressings” for salad! Add some creamy avocado to the salad and it is perfect!

  • Alex
    July 24, 2012 at 3:49 pm

    There needs to be sumac to be called a fattoush salad. Also, I have never seen feta in a fattoush….

  • Find a Juicer
    July 24, 2012 at 7:03 pm

    Salad is delicious and also healthy to the body! I love the recipe and I’ll definitely try this at home. aside from making salad out of vegetables and fruits, juicing fruits and veggies is also healthy. Make it your habit now. Long live fruits and veggies lover!

  • April Knight
    January 5, 2020 at 8:37 am

    Try this recipe – Tomato Ricotta Salad
    3 Plum tomatoes
    2 oz Ricotta cheese
    0,5 oz Arugula
    0,5 oz Basil
    1 tbsp Extra Virgin Olive Oil
    1 tbsp Balsamic glaze
    1 pinch Sea salt
    1 pinch Black Pepper