Fattoush Salad Dressed with Middle Eastern Infused Olive Oil Blend

Fresh romaine, juicy tomatoes, cool cucumber, peppery radish, toasted pita, and a shower of parsley make this fattoush salad feel lively and satisfying from the first bite. The Middle Eastern Infused Olive Oil Blend brings warm herb, spice, and savory depth through the dressing so every crunch lands with bold, layered flavor. It’s the kind of salad that works beautifully for a weeknight dinner, a mezze spread, or a potluck table when you want something fresh and memorable.

Garden Infuzions

Fattoush Salad Dressed with Middle Eastern Infused Olive Oil Blend

Crisp romaine, juicy tomatoes, cucumber, radish, toasted pita, and fresh herbs come together in a bright, crunchy fattoush tossed with warm Middle Eastern flavor.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Appetizers, Side Dishes

Cuisine: Mediterranean, Middle Eastern

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 6 cups romaine lettuce chopped
• 2 cups iceberg lettuce chopped
• 1 1/2 cups cucumber diced
• 1 cup cherry tomatoes halved
• 1 cup radishes thinly sliced
• 3/4 cup fresh parsley chopped
• 1/2 cup fresh mint chopped
• 1 small green onion thinly sliced
• 2 cups pita bread cut into 1-inch pieces
• 1/4 cup Middle Eastern Infused Olive Oil Blend
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 small garlic clove finely grated
• 1/2 teaspoon sumac
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Equipment

• 1 baking sheet For toasting the pita
• 1 Large mixing bowl For building the salad
• 1 Small bowl For whisking the dressing
• 1 whisk For emulsifying the dressing
• 1 Chef Knife For chopping vegetables and herbs
• 1 Cutting board For prep work

Method

 

Instructions

1. 1. Preheat the oven to 375°F and spread the pita pieces on a baking sheet in a single layer.
2. 2. Bake the pita for 8 to 10 minutes, turning once, until crisp and lightly golden, then cool briefly.
3. 3. In a large bowl, combine the romaine, iceberg lettuce, cucumber, tomatoes, radishes, parsley, mint, and green onion.
4. 4. In a small bowl, whisk the Middle Eastern Infused Olive Oil Blend with the lemon juice, red wine vinegar, grated garlic, sumac, salt, and black pepper until emulsified.
5. 5. Taste the dressing and adjust the seasoning lightly if needed.
6. 6. Add the toasted pita to the salad, drizzle with the dressing, and toss gently to coat everything without bruising the herbs.
7. 7. Transfer to a serving platter or bowl and serve right away while the pita still has plenty of crunch.

Notes

Fattoush tastes best when the dressing goes on at the last minute, so the pita stays crisp and the herbs stay lively. Sumac gives the salad its classic tangy finish, so use it if you have it on hand.

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Recipe Tips

Toast the pita until crisp but not dark so it holds its crunch after tossing with the dressing. For the best texture, keep the greens and dressing separate until just before serving.

Serving Suggestions

Serve this fattoush alongside grilled chicken, shawarma-style wraps, hummus, or a mezze platter. It also makes a bright starter for dinner parties and family dinners.

Storage

Store the chopped vegetables, herbs, toasted pita, and dressing in separate containers. For the best texture, combine only what you plan to eat right away and keep leftovers refrigerated in covered containers.

Variations

Add crumbled feta if you want a creamy, salty finish, or include sliced bell pepper for extra color and crunch. You can also swap in lettuce hearts or baby romaine for a softer salad base.

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