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fattoush with heirloom tomatoes

fattoush with heirloom tomatoes

Fattoush is a Middle-Eastern salad that features pita and contains cucumber, tomatoes, and mint. This version offers a delicious twist that showcases za’atar flatbread chips and heirloom tomatoes.

  • Yield: 4 servings 1x


Units Scale

Za’atar Flatbread Chips:

  • 5.5 to 6 ounces (155 to 170 grams) soft, thin middle eastern flatbread or pita, ideally whole grain
  • 2 1/2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon za’atar seasoning (or mixture of dried thyme and sesame seeds)
  • 1/4 teaspoon sea salt

Lemony Sumac Vinaigrette:

  • 3 tablespoons lemon juice (juice of 1 lemon)
  • 1 large garlic clove, minced
  • 1 1/2 teaspoons pomegranate molasses, or to taste
  • 3/4 teaspoon ground sumac
  • 1/8 teaspoon sea salt
  • 1/4 cup (59 milliliters) extra-virgin olive oil

Fattoush Salad:

  • 2 hearts of Romaine, roughly chopped (about 7 ounces/200 grams chopped)
  • 1/3 cup packed (8 grams) small fresh mint leaves, torn if necessary
  • 6 ounces (170 grams) English or Persian cucumbers, sliced (about 1/2 English cucumber)
  • 1/2 small red onion, thinly sliced
  • 3 small radishes, extra-thinly sliced (optional)
  • 3 medium Heirloom tomatoes, cut into small wedges, patted dry


  1. To make the Za’atar Flatbread Chips: Preheat the oven to 350°F/175°C. Line a large baking sheet with unbleached parchment paper. Cut flatbread into large bite-size pieces. (If using pita, split it open first.) In a large bowl, toss together the flatbread pieces, olive oil, za’atar, and salt to evenly combine. Arrange the pita pieces in a single layer on the baking sheet. Bake util crisp and golden brown, about 12 to 15 minutes. Transfer chips directly to a cooling rack to allow to cool and further crisp.
  2. To make the Lemony Sumac Vinaigrette: Shake together all ingredients in a jar.
  3. To make the Fattoush Salad: In a large salad bowl, lightly toss together the lettuce, mint, cucumber, onion, radishes (if using), and half of the Za’atar Flatbread Chips (whole or broken). Arrange onto salad plates, top with tomatoes, and drizzle with the Lemony Sumac Vinaigrette. Add a pinch of sea salt, if desired. Serve the remaining chips on top of the salads or on the side.


If you prefer, use desired amount of packaged multigrain pita chips in place of the Za’atar Flatbread Chips recipe. Also, you can enjoy this salad with roasted chickpeas instead of or in addition to pita chips to punch up the protein and transform it into an entrée salad. To make roasted chickpeas, I suggest tossing 1 (15.5-ounce/439-gram) can chickpeas (drained and patted dry) with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon za’atar, and 1/8 teaspoon each sea salt and cayenne or black pepper, and then roasting in a 375°F/190°C oven until crisp, about 35 minutes.

  • Author: Jackie Newgent
  • Category: Salad
  • Cuisine: Mediterranean, Middle-Eastern
  • Diet: Vegan


  • Serving Size: 1 side salad (about 2 cups)
  • Calories: 350
  • Sugar: 6g includes 1g added sugars
  • Sodium: 440mg
  • Fat: 23g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: salad, fattoush, heirloom tomatoes, middle eastern cuisine, plant-based, plant-based recipe