When I lived in Michigan, we always went to our favorite Mediterranean restaurant, La Marsa, for their fattoush salad. Not only did they have a lot of vegan entrees on the menu, but they always accommodated our diets by cooking without oil. Their fattoush salad dressing was to die for, but of course, it contained oil. So, today, I decided to make my own fattoush salad recipe with oil-free fattoush salad dressing.
In fact, since moving to Arizona, I have yet to find any Mediterranean restaurant close in terms of taste or authenticity. As a result, I've resorted to making my own Mediterranean food at home.
Although it might seem crazy to miss a salad, I learned I love the fattoush salad dressing rather than the simple fattoush salad. So trust me when I tell you, I've dragged my husband to every Mediterranean restaurant in Scottsdale trying to find my beloved fattoush salad recipe.
What is fattoush salad?
Typically, fattoush is a Mediterranean fried bread salad that includes lettuce, tomatoes, cucumbers, onions, and fried pieces of pita bread.
My fattoush salad recipe, for instance, is lower in fat and oil-free. Even though the base ingredients for fattoush salad are just romaine lettuce, cucumber, tomato, and white onion. Of course, I add a few more items like purple cabbage and homemade baked pita chips instead of fried pita chips.
Since I created my own version, there are no rules of what you can add or delete. For example, chickpeas would be a natural addition, as would kalamata olives. But, feel free to let your creativity flow. To please my palate, I need a tangy dressing!
How to make fattoush salad
First, fill the base of a large bowl with chopped Romaine lettuce. Then, add the chopped cucumber, tomatoes, purple cabbage, and white onions.
All the ingredients, except the baked pita chips, store well in the refrigerator until ready to serve. The pita chips, however, shouldn't be added until right before serving to avoid sogginess. On the other hand, baking the pita chips beforehand and storing them separately saves time.
How to make fattoush salad dressing
Subsequently, the dressing is the key to the fattoush salad recipe. As a matter of fact, all good dressing comes with a little magic. After many trials and errors in making a zesty dressing, I finally found the two magic ingredients: pomegranate molasses and sumac.
Pomegranate molasses, for instance, is simply a thickened syrup made from pomegranate juice. On the other hand, Sumac comes from the berries of a wild bush that grows wild in all Mediterranean areas and parts of the Middle East. Furthermore, sumac is used as an essential ingredient that is sometimes exchanged for using lemon in cooking.
Above all, remember the dressing isn't only for the skinny vegan fattoush salad recipe. Additionally, I put it on potatoes, rice, or drizzle on veggies.
How to make homemade baked pita chips
Making your own pita chips, for example, is easier than you think. Instead of using fried pita chips, I bake my own pita bread in the oven without oil and break them up into chips before dressing the salad. Or, cut the pita into bite-sized pieces and bake it for a more crispy chip.
Also, skipping the baked pita chips is an option because the fattoush salad recipe is just as delicious. So, don't worry about eating a "fried bread" salad without the bread.
FAQ
How many calories are in fattoush salad?
- Each serving of fattoush salad has 105 calories
What dressing is used on fattoush salad?
- I served my fattoush salad with an oil-free fattoush salad dressing, but any vinegar-based dressing goes well with this recipe.
What is a substitute for Pomegranate Molasses?
- The best substitutes for pomegranate molasses are pomegranate seeds, cranberry juice, and grenadine. Raspberry jam and lemon juice are also good pomegranate molasses alternatives.
What is sumac?
- Sumac is a Meditteranean spice that is tart, lemony, tangy, with almost a vinegar flavor.
What is a substitute for sumac?
- Sumac is best substituted with lemon zest, lemon pepper seasoning, lemon juice, or vinegar. However, each substitute has a more overpoweringly sour taste than sumac and should therefore be used sparingly as a replacement for the spice.
If you love Meditteranean food, check out these recipes
Fattoush salad, as well as these recipes below, are my absolute favorites!
- Quinoa Greek Salad with OMG Oil-Free Dressing
- Greek Veggie Pasta Salad
- Vegan Greek Spinach Pie
- Greek Wrap Sandwich
- Vegan Greek Quesadilla
- Roasted Greek Bowl
- Layered Greek Dip
- Lentil Gyro Bowl with Vegan Taziki
- How to Make a Mediterranean Veggie Sandwich
- Mediterranean Vegan Quiche
- Mediterranean Salad
Fattoush Salad Recipe
Fattoush salad is a simple salad with oil-free dressing and baked pita chips. Simple, yet tangy, this fattoush salad recipe tastes just like fattoush salad from your favorite Meditteranean restaurant, but much healthier. The zesty dressing will be your new favorite dressing, dip and sauce.
Ingredients
SALAD
- 8 cups Romaine lettuce, chopped into bite-sized pieces
- 1 large English cucumber, cut into ovals, and then halves
- 1-pint grape tomatoes
- 1 medium white onion, sliced thin
- 3 cups purple cabbage, shredded
DRESSING
- 1/4 cup fresh lemon juice + the zest of the lemon
- 4 Tablespoons pomegranate molasses
- 4 Tablespoons organic white vinegar
- 4 Tablespoons garlic, minced
- 1 Tablespoon fresh mint, chopped
- 1 Tablespoon ground sumac (soaked in 3 Tablespoons warm water)
- 1 Tablespoon pure maple syrup
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
PITA CHIPS
- 3 pieces of whole wheat pita bread
- 2 teaspoons garlic salt
Instructions
DRESSING
- Combine sumac and warm water; let sit while you make the pita chips and prepare the salad.
- Combine all the ingredients and the sumac with water after preparing pita chips and salad
- Whisk together
PITA CHIPS
- Pre-heat oven to 400 degrees
- Cut 3 pieces of pita bread into 8 triangles each
- Prepare a baking sheet with a silicone baking mat or parchment paper
- Lay pita in a single layer on the baking sheet
- Spray pita with a little water
- Sprinkle with garlic salt
- Bake for 7 minutes
- Remove from oven and cool
- Break into pieces when cooled
SALAD
- Cut lettuce and prepare other vegetables
- Arrange into large bowls
- Sprinkle with a small handful of pita chips (DO NOT ADD PITA CHIPS UNTIL READY TO EAT TO PREVENT SOGGINESS)
SERVE
- Add pita chips to the salad right before serving
- Drizzle dressing on the salad
- Serve with additional dressing
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
365 by Whole Foods Market, Organic Pure 100% Grade A Maple Syrup, Dark Color Robust Taste, 32 Fl Oz -
Heinz All-Natural Distilled White Vinegar, 5% Acidity, 16 Fl Ounce (1 Pint) -
Just Pomegranate Syrup : Organic Pomegranate Molasses | One 8.8 OZ Squeeze Bottle I Low-Glycemic, Vegan, Paleo -
Eat Well Premium Food - Sumac Spice Powder 4 oz 113 g, Ground Sumac Berries, Turkish Sumac Seasoning, Middle Eastern Spices
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 105Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 509mgCarbohydrates 46gFiber 7gSugar 19gProtein 7g
Nutrition facts may not be 100% accurate.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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