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Fattoush Salad with Lemon Mint Dressing

Delicious Fattoush Salad with Lemon Mint Dressing Awaits

This Fattoush Salad with Lemon Mint Dressing is a refreshing vegan dish packed with crisp vegetables and a zesty dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Romaine Lettuce Can be swapped with kale or iceberg
  • 1 cup Mint Leaves Substitute with parsley or cilantro if desired
  • 1 large Cucumber Zucchini makes a great swap
  • 1 medium Red Onion Yellow or green onions can also work
  • 1 cup Cauliflower Broccoli is a nice alternative
  • 1 cup Red Cabbage Green cabbage can be used instead
  • 1 medium Red Pepper Any bell pepper variety can be used
  • 1 cup Pita Chips Oven-baked or pan-toasted are healthier alternatives
For the Dressing
  • 1/4 cup Fresh Lemon Juice Lime juice can be used as an alternative
  • 1/4 cup Olive Oil Avocado oil is also a good option
  • 2 tablespoons Freshly Chopped Mint Use dried mint sparingly as a substitute
  • 1 teaspoon Dried Oregano Thyme can be an excellent substitute
  • 1 teaspoon Sumac Replace with lemon zest for a similar effect
  • 1/2 teaspoon Fine Sea Salt Regular salt works too

Equipment

  • Oven
  • baking sheet
  • Mixing Bowl
  • Mason jar

Method
 

Step‑by‑Step Instructions for Fattoush Salad with Lemon Mint Dressing
  1. Preheat your oven to 375°F (190°C). Cut your pita bread into triangles, spread them on a baking sheet, brush with olive oil, and sprinkle sea salt. Bake for 8-10 minutes until golden and crispy.
  2. Wash and finely chop the romaine lettuce, cucumber, red onion, cauliflower, red cabbage, and red pepper into bite-sized pieces. Place in a large mixing bowl.
  3. Gently toss the chopped vegetables in the bowl until they are evenly distributed.
  4. In a mason jar, combine fresh lemon juice, olive oil, freshly chopped mint, dried oregano, sumac, and fine sea salt. Seal tightly and shake for about 10 seconds until emulsified.
  5. Drizzle the dressing over the tossed vegetables in the large bowl and mix gently to coat.
  6. Crumble baked pita chips into the salad and toss lightly. Serve immediately for the best flavor and freshness.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 37gProtein: 6gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 350mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 70mgCalcium: 80mgIron: 2mg

Notes

For best results, use fresh, seasonal vegetables. Dress the salad just before serving to maintain the crunch of the pita chips.

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