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3.55 from 20 votes

Fattoush Salads With Mint Dressing

Prep Time20 minutes
Total Time20 minutes
Servings: 3 meals
Author: Talia Koren


For the salad

  • 16 oz mixed greens mixed, baby kale, baby spinach etc
  • 2 roma tomato sliced
  • 1 cucumber sliced
  • 1/2 red onion sliced thin
  • 4 radishes sliced
  • 1 cup parsley chopped
  • 3 scallions white and green ends chopped
  • 1-1/2 tsp sumac kept on the side
  • 3 pitas with the pocket kept whole until you toast it, then chop it up!

For the dressing

  • 1/4 cup olive oil
  • 1 lemon for 1/4 cup lemon juice
  • 1/4 cup mint leaves roughly chopped
  • 1 clove garlic roughly chopped
  • 1 TBSP agave, maple syrup or honey
  • 2 tsp dijon mustard
  • salt and pepper to taste


  • Salad assembly: For this salad, it's ideal to keep ingredients separate to avoid sogginess. That could mean placing each chopped ingredient in separate jars or containers or using a divided container to store ingredients without them mixing. This is for the greens, tomato, cucumber, onion and radishes. The parsley and scallions can be kept in the same container.
  • Make the dressing: add all of the dressing ingredients to a food processor or blender. Blend/process well, taste and add more salt if desired. Store the dressing in its own container.
  • Before eating: toast the pita bread in the toaster, on the stove or in the oven and tear/chop it up. Add greens, cucumber, radish, red onion, tomato, scallions, parsley, the toasted pita and about 1/2 tsp sumac to your salad and mix. Top with the dressing (you may need to give it a shake) and any proteins if using. Enjoy!