Fattoush Salad With Grilled Vegetables
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 This Fattoush Salad With Grilled Vegetables
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.
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!
Besides faith, variety is the key to sticking with any sort of nutritious 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.
Although traditional fattoush salad recipe does not include grilled ingredients, 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 fattoush salad is great on its own, but as long as the grill is hot, I usually throw on some fish or chicken to go along with 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
- Slice the zucchini and bell pepper into long strips, removing the pepper seeds. Cut pita pockets in half to make 6 round pieces.
- Drizzle olive oil over the veggies and season them with some salt and pepper. Grill the zucchini and bell peppers for about 2-3 minutes per side until they’re tender with grill marks. Toast the pita bread on the grill until lightly crisp.
- Set the veggies aside and let them cool. Place the cucumber, tomatoes, green onions, olives and fresh herbs into a salad bowl. Cut the grilled zucchini and bell peppers into small pieces and add them into the bowl. Mix everything together.
- Cut up the toasted pita bread into bite-sized pieces and toss them into the same bowl. Give everything a good mix and finish it off with a sprinkle of feta on top.
- In a small bowl, whisk together the olive oil, lemon juice, cumin, salt and pepper. Drizzle that dressing over the Mediterranean vegetable salad and dig in!
Get The Full (Printable) Recipe Below For How To Make Fattoush Salad With Grilled Veggies. Enjoy!
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 like sumac or za’atar to the dressing for a tangy twist.
- Pomegranate – Toss in a handful of pomegranate seeds for some sweetness and tartiness.
- 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!
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 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.
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.
Looking For More Salad Recipes? Be Sure To Try:
- 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
- Tropical Fruit Salad with Vanilla Bean Recipe
- Grilled Tuna and Avocado Salad Recipe
- Chunky Mediterranean Quinoa Salad Recipe
- Market Bean Salad Recipe
- Israeli Salad (Chopped Salad Recipe)
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.
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!