Grilled Vegetable Fattouche Salad – A healthy salad with massive flavor and textural appeal! This Mediterranean recipe is loaded with veggies and pita chunks.
Favorite garden salad
As I looked at my container garden this week, a feeling of joy filled my heart. I’m not a master gardener, but I can handle a deck full of pots of herbs. Which is perfect for making a fattoush salad.
I believe a little Faith is needed for gardening.
Faith, after all, is only a deep hope in things unseen. In gardening, tiny grains of seeds are sprinkled over the freshly stirred soil. Waters. Then, we hope beyond all hope that the tomatoes, dill and basil will emerge.
Yes, there is evidence from previous years that this will be the result, but you still have no hard evidence at the time of planting. you come to believe.
Right now there are all kinds of summer plans going on. Picnics, lake getaways, beach trips with loved ones, events requiring a swimsuit.
Salad plans for dinner …
Recently I decided that we need to incorporate more “dinner salads” into our weekly menu.
A salad is definitely a matter of faith. We hope. We to believe that if enough salad is substituted for starchy side dishes; shopping in a swimsuit, and all summer long, will be a better experience.
We act according to our faith (or at least I do) and select large salads for our family’s weekly menu. It takes a little adjustment at first, but with enough variation and a bit of flair, everyone comes!
Varieties of Greek salads
Besides faith, variety is the key to sticking to any kind of healthy diet.
The salads have to be varied and tasty, if I don’t want my family to collapse in the kitchen, with reluctant sighs at mealtimes.
I have spent a lot of time finding and creating salads that I think will generate some interest. Fattouchi salad with Grilled Vegetables is a Lebanese dish I came across several years ago.
Grilled Fattoush Salad is a Greek salad chopped into chunks mixed with feta cheese and toasted pita chunks, then mixed with a simple lemon vinaigrette.
Grilled vegetables for salad
Although the traditional fattoush is not grilled, I have made a habit of grilling some of the vegetables before adding them to the salad, as this enhances their natural flavor and appearance. Peppers, for example, are much sweeter and vibrant with a little charcoal.
Grilled Fattoush salad is great on its own, but as long as the grill is hot I usually throw in fish or chicken to go with the fattoush.
Grilled Vegetable Salad Ingredients
- Courgette
- Peppers – red and / or yellow
- Pita bread pockets
- Cucumber – peeled and cut into 3/4-inch cubes
- Big tomato – chopped
- Green onions – chopped
- Kalamata olives – pitted or halved
- Chopped fresh mint
- Chopped parsley
- Crumbled Feta cheese
- Olive oil
- Lemon – hurry
- Cumin powder
- Salt and pepper
How to make a Fattouche salad
- Preheat and chop. Preheat the grill for the vegetables. Cut the zucchini in half. Then cut the pepper and remove the seeds. Also cut the pepper into long pieces. Half of the pockets of pita bread to make 6 circular pieces of pita bread.
- Grill. Then pour a drizzle of olive oil over the three ingredients and season with salt and pepper. Make sure they are well coated, then place them on the grill for about 2-3 minutes per side until they have grill marks. The vegetables should be tender, but still firm. Remove them and place the pita bread on the grill to quickly toast the bread.
- To mix together. Put the grilled vegetables on the side to cool. Then place all the other vegetables in a serving bowl. Take the cooled grilled vegetables and cut them into bite-sized cubes. Add them to the serving bowl.
- Rip and throw. Tear the pita bread into bite-sized pieces and add them to the serving bowl as well, then toss everything together. Sprinkle feta cheese over it.
- Dress. In another bowl, combine olive oil, lemon juice, cumin, salt and pepper until combined. Drizzle the salad just before serving. Enjoy!
Get the full (printable) recipe below for how to make a Fattoush salad with grilled vegetables. Enjoy!
Frequently Asked Questions:
What is Fattouche?
Fattoush is a thick salad made with pita bread, chopped vegetables and mixed greens. This salad is native to the Mediterranean region and is popular in Greece and Lebanon.
What type of feta do you use?
I usually buy classic blocks of Greek feta because it’s the easiest to find. We have a large Greek population where I live, and sometimes I can buy locally made feta at the farmer’s market! Use whichever brand / variety of feta you prefer. Just be sure to buy a block and crumble it yourself.
Other salad recipes:
Grilled Vegetable Fattouche Salad
Healthy and hearty Grilled Fattouche Salad with massive flavor and textural appeal! This Mediterranean salad recipe is loaded with veggies and pita chunks.
Servings: 6
- Olive oil
- 4 courgette
- 2 peppers, red and / or yellow
- 3 pockets of pita bread
- 1 1/2 cups cucumber, peeled and cut into 3/4-inch cubes
- 1 Big tomato, chopped
- 3/4 Cup Green onions, chopped
- 1 Cup Kalamata olives, pitted or halved
- 1/2 Cup chopped fresh mint
- 1/4 Cup chopped parsley
- 3/4 Cup crumbled feta cheese
- 1/4 Cup olive oil
- 1 juicy lemon, hurry
- 1 teaspoon ground cumin
- Salt and pepper
Preheat the grill to high heat. Half the zucchini, lengthwise. Cut the peppers into large pieces and remove the seeds. Separate the layers of pita to form 6 circles of pita.
Drizzle the zucchini, peppers and pitas with a drizzle of olive oil. Then salt and pepper to taste. Roll them up to make sure they have a good oil coating. Grill the vegetables for about 2-3 minutes per side, until nice grill marks have formed and the vegetables are slightly tender. Then grill the pitas, 30 to 60 seconds per side, until toasted.
In a large serving bowl, add all other vegetables, olives and herbs. Once the grilled vegetables have cooled, cut them into 3/4-inch cubes and add them to the serving bowl.
Break the pitas into small pieces and add them to the mixture. Toss the salad and sprinkle the feta on top.
Combine 1/4 cup of olive oil and the juice of one lemon in a small bowl. Season with cumin, then salt and pepper to taste. Whisk well. Drizzle the salad and serve.
Portion: 2cups, Calories: 290kcal, Carbohydrates: 28g, Protein: 8g, Fat: 17g, Saturated fat: 4g, Cholesterol: 16mg, Sodium: 728mg, Potassium: 659mg, Fiber: 5g, Sugar: 6g, Vitamin A: 1265UI, Vitamin C: 75.6mg, Calcium: 189mg, The iron: 2.3mg
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