Fattoush Salad with Za'atar Pita Chips & Feta Cheese

Fattoush Salad

with Za'atar Pita Chips & Feta Cheese

30 MIN
$15.99 2-4 Servings
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From the Test Kitchen

Our take on the classic Mediterranean salad features za'atar-roasted pita chips, pickled shallot, cucumbers, tomatoes, feta, and olives piled on top of simply-dressed, crisp romaine.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
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fresh
ingredients
Fattoush Salad with Za'atar Pita Chips & Feta Cheese
Title
  • 2 Pocketless Pitas
  • 2 Romaine Lettuce Hearts
  • ½ lb Grape Tomatoes
  • 2 Persian Cucumbers
  • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
  • 1 oz Pitted Niçoise Olives
  • 1½ oz Feta Cheese
  • 1 Shallot
  • 2 Tbsps Red Wine Vinegar
  • 1 Tbsp Sugar
  • 1 bunch Mint
step-by-step
instructions
Make the za'atar pita chips
1 Make the za'atar pita chips

Place an oven rack in the center of the oven; preheat to 400°F. Medium dice the pitas. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the za’atar to coat (reserving a pinch for serving). Toss to coat and arrange in an even layer. Toast in the oven 7 to 9 minutes, or until lightly browned. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Roughly chop the lettuce. Peel and thinly slice the shallot. Thinly slice the cucumbers into rounds. Halve the olives. Halve the tomatoes. Pick the mint leaves off the stems.

Pickle the shallot
3 Pickle the shallot

In a small pot, combine the sliced shallot, sugar, vinegar, 1/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved. Turn off the heat. Set aside to cool.

Finish & serve your dish
4 Finish & serve your dish

In a large bowl, whisk together 2 tablespoons of the shallot pickling liquid and 1 tablespoon of olive oil; season with salt and pepper. Add the chopped lettuce and toss to coat. Serve the dressed lettuce topped with the pita chips, sliced cucumbers, halved olives, halved tomatoes, feta (crumbling before adding), mint leaves (tearing just before adding), and pickled shallot (draining before adding). Garnish with the reserved za’atar. Enjoy!

Tips from Home Chefs

Make the za'atar pita chips
1 Make the za'atar pita chips

Place an oven rack in the center of the oven; preheat to 400°F. Medium dice the pitas. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the za’atar to coat (reserving a pinch for serving). Toss to coat and arrange in an even layer. Toast in the oven 7 to 9 minutes, or until lightly browned. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Roughly chop the lettuce. Peel and thinly slice the shallot. Thinly slice the cucumbers into rounds. Halve the olives. Halve the tomatoes. Pick the mint leaves off the stems.

Prepare the remaining ingredients
Pickle the shallot
3 Pickle the shallot

In a small pot, combine the sliced shallot, sugar, vinegar, 1/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved. Turn off the heat. Set aside to cool.

4 Finish & serve your dish

In a large bowl, whisk together 2 tablespoons of the shallot pickling liquid and 1 tablespoon of olive oil; season with salt and pepper. Add the chopped lettuce and toss to coat. Serve the dressed lettuce topped with the pita chips, sliced cucumbers, halved olives, halved tomatoes, feta (crumbling before adding), mint leaves (tearing just before adding), and pickled shallot (draining before adding). Garnish with the reserved za’atar. Enjoy!

Finish & serve your dish
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