This easy Fattoush Salad has a little bit of everything! Made with arugula, croutons, veggies, and fresh herbs, it can be enjoyed on its own as a full meal or as a side dish along your favorite dinner recipe.
I’m finally getting around to sharing some of my favorite recreations from meals I had while on vacation in May, starting with this fattoush salad!
This salad is 100% inspired by the one I had at Balagan in Paris. It was basically filled with all of my favorite foods, including but not limited to toasted bread, cucumbers, tomatoes, pomegranate, and even peanuts. Don’t knock it ‘til you try it, because all of the flavors pair so well together.
Also, just as a note, this is not the exact recipe I had. It's simply my take on the restaurant's recipe!
Speaking of favorite salads, just typing this up is reminding me how much I adore my burrata peach salad and my grilled corn kale salad, both of which are perfect for summertime!
- A delicious salad recipe that features fresh produce and herbs.
- VERY easy to customize to your liking.
- Uses a simple “dressing” made with lemon juice and olive oil
Arugula - Or, use mixed greens or even massaged kale
Croutons - Store-bought, or make your own (see below for how to do this)
Produce - I used grape tomatoes, cucumber and red onion, but if you’re making this in the summer, fresh peaches would be delicious as well
Herbs - Fresh mint and parsley, though basil and even chives would work well
Garnishes - Feta cheese, pomegranate seeds and chopped peanuts take this salad to the next level! Again, there are many substitutions, but a few I’d recommend are goat cheese, dried cranberries and/or chopped walnuts or pecans
Step 1: Make the croutons (skip this step if using store-bought). To do so, simply slice bread into cubes, then drizzle with one teaspoon of olive oil and stir so the bread is coated. Place it on a baking sheet and toast at 300° for approximately 15 minutes (the bread will continue to harden as it cools).
Step 2: Prepare the dressing. Whisk lemon juice, olive oil, garlic, za’atar seasoning, and salt together in a glass jar and set aside.
Step 3: Assemble the salad. Add all of the salad ingredients to a large bowl and use kitchen tongs to toss. Then, pour in the dressing and continue tossing until everything is coated.
Tips and tricks
- Homemade croutons are so easy to make! All you need is a few slices of bread and olive oil. See step 1 under the Directions section for the full “how-to”.
- Can’t find za’atar seasoning? Try using a pinch of oregano instead. Or, look up a recipe for homemade za’atar – it’s pretty easy to make yourself!
What is a fattoush salad?
By definition, a fattoush salad is a salad that's made with toasted bread, along with mixed greens and other vegetables. As I mentioned above, this is my take on the salad I had while on vacation -- there are many ways to make this kind of salad, but toasted bread is essential.
Can this salad be prepped in advance?
Yes! You can add all of the salad ingredients to a bowl, then cover it with a lid and store it in the refrigerator for up to 3 days in advance. I recommend making and storing the dressing separately, and then adding it to the salad before serving it.
What pairs well with a fattoush salad?
Like I mentioned, I think this salad is super filling and can easily be enjoyed on its own as a full meal. But, you can also divide it into smaller portions and serve it alongside a main dish, like my:
- Grilled Bison Burgers
- Crispy Cod Sandwich
- Baked Caprese Chicken
- Baked Mediterranean Cod
- Air Fryer Pork Chops
More easy salad recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
- 3 cups arugula
- 1 cup croutons plain, unseasoned
- 1 cup cucumber chopped
- ⅔ cup grape tomatoes sliced
- ⅓ cup red onion sliced
- 1 tablespoon fresh mint chopped
- 2 tablespoon fresh parsley chopped
- ½ cup feta cheese
- ¼ cup pomegranate seeds
- ¼ cup peanuts chopped
for the dressing:
- ¼ cup lemon juice (juice from 1 large lemon)
- 2 tablespoon olive oil
- 1 garlic clove grated
- ½ teaspoon za'atar seasoning
- ⅛ teaspoon salt or more to taste
- Start by making the croutons (if you're using store-bought, skip this step). Preheat oven to 300°. Take a few slices of bread (the amount will depend on the kind of bread you're using) and slice them into cubes. Place them on a baking sheet and drizzle with 1 teaspoon olive oil, using your hands to coat the bread. Place it in the oven for 15 minutes, then remove it (the bread will continue to harden as it cools).
- While the bread is toasting, make the dressing: add lemon juice, olive oil, garlic, za'atar, and salt to a jar and whisk to combine; set aside.
- Add all of the salad ingredients to a large mixing bowl, then add the croutons and use kitchen tongs to toss. Pour the dressing overtop, and again, toss to combine. Taste test, and add any additional ingredients (more herbs/veggies) as you see fit. Enjoy!
Well, at least you aren’t claiming it’s authentic I guess. But a quick Google search does show this doesn’t have many similarity with real fattoush salad.
Hi Lisa -- this salad was inspired by a salad I ate while on vacation, and they called it a "fattoush salad", so I thought it was only fitting that I do the same. I realize there are some differences, but this is my take on the recipe.