Middle Eastern·vegetarian·easy

Grilled Fattoush

Name: Grilled Fattoush
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1.5 cups cucumber; 1.0 teaspoon cumin; 0.75 cup feta cheese; 0.5 cup mint; 0.75 cup green onions; 1.0 cup kalamata olives; 1.0 lemon; 0.25 cup olive oil; 0.25 cup parsley; 3.0 pita breads; 2.0 bell peppers; 6.0 servings salt and pepper; 1.0 large tomato; 4.0 zucchini

Grilled Fattoush is a vibrant Mediterranean salad where charred vegetables meet briny olives, tangy feta, and fresh herbs, all tied together with a bright lemon dressing. The dish balances crisp textures—from the grilled cucumbers and green onions to the toasted pita chips—with rich, salty bites of feta and kalamata olives. A sprinkle of cumin and fresh mint adds depth, while the smoky notes from the grilled veggies give it an irresistible depth. Worth making for its bold flavors and satisfying crunch, this salad is a celebration of summer’s best produce.

25 min(prep 15 + cook 10)

6 servings

220 kcal

4.2

Ingredients

cucumber1.5 cups
cumin1.0 teaspoon
feta cheese0.75 cup
mint0.5 cup
green onions0.75 cup
kalamata olives1.0 cup
lemon1.0
olive oil0.25 cup
parsley0.25 cup
pita breads3.0
bell peppers2.0
salt and pepper6.0 servings
tomato1.0 large
zucchini4.0

Nutrition

220 kcalper serving

Protein8g19%

Carbs12g29%

Fat16g38%

Fiber4g10%

Sugar2g5%

Directions

1
Preheat a grill to medium-high heat (about 400°F/200°C).
2
Cut the pita breads into triangles and brush lightly with olive oil. Grill for 2-3 minutes per side until crisp and lightly charred. Set aside.
3
Slice the zucchini lengthwise into 1/4-inch thick strips. Grill for 3-4 minutes per side until tender and marked. Let cool, then chop into bite-sized pieces.
4
Halve the bell peppers, remove seeds, and grill cut-side down for 5-7 minutes until skins blister. Transfer to a bowl, cover with plastic wrap for 10 minutes, then peel and chop.
5
In a large bowl, combine chopped cucumber, tomato, grilled zucchini, grilled bell peppers, sliced green onions, pitted and halved kalamata olives, chopped parsley, and chopped mint.
6
In a small bowl, whisk together the juice of the lemon, remaining olive oil, ground cumin, salt, and pepper to taste to make the dressing.
7
Pour the dressing over the salad and toss gently to combine. Crumble the feta cheese on top and add the grilled pita chips, tossing lightly.
8
Serve immediately as a main or side dish, garnished with extra mint if desired.

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