Heirloom tomato fattoush salad is a gorgeous and robust Mediterranean salad that is full of colorful heirloom tomatoes, crispy pita chips and dressed with a tangy pomegranate molasses vinaigrette. And for another layer of flavor, topped with a creamy lemon dill yogurt sauce.
Fattoush Salad
Hearty, full of textures and flavors, fattoush salad is one of my absolute favorite salads! Think of fattoush salad as a distant cousin of the Italian panzanella salad.
Fattoush salad is a Middle Eastern salad that is commonly made with leafy greens and snappy vegetables. And what makes fattoush salad so delicious is the crispy pita chips.
You can fry or bake the pita chips or to keep it even easier (and I won’t tell), buy store bought pita chips and crush those into the fattoush salad.
Heirloom Tomato Fattoush Salad
For this fattoush salad, I took inspiration from my favorite summer ingredient, heirloom tomatoes! This flavorful salad is loaded with colorful heirloom tomatoes, fresh cucumbers and seasoned with za’atar and loads of fresh mint and dill.
There is so much flavor in this fresh fattoush salad! In addition to the marinated tomatoes, a tangy pomegranate vingrette dresses the entire salad.
And for another layer of texture and flavo, a simple fresh creamy yogurt sauce is dolloped on top.
Fresh, snappy, tangy, crunchy and creamy, the perfect descriptions of a really good salad.
Tomato Fattoush Salad Ingredients
- Heirloom Tomatoes: Use a variety of color and sizes, cut into 1 inch chunks.
- Cucumber: Persian cucumbers have a thinner peel and less seeds.
- Za’atar: Za’atar is a Middle Eastern blend of dried herbs including dried thyme, sesame seeds and sumac. One of my favorite flavors, you can sprinkle zaatar onto anything including halloumi fries or onto roasted vegetables.
- Aleppo Pepper: A slightly hot dried pepper from Syria that has more sweetness than traditional Italian red pepper flakes.
- Fresh Herbs: Fresh mint and dill.
- Pomegranate Molasses: Tangy and thick like honey, pomegranate molasses is reduced pomegranate juice. It is very tangy and great on top of tahini, drizzled over roasted vegetables and added to vinaigrettes.
- Balsamic Vinegar: A sweeter, aged balsamic works well with the tangy pomegranate molasses. This Argentinian aged balsamic offers just the right amount of sweetness.
- Olive Oil: For the vinaigrette and for an extra drizzle on top.
- Greek Yogurt: Mixed with lemon juice and fresh herbs, the added creaminess is dolloped on top of the salad.
- Pita Chips: You can make your own pita chips by cutting pita bread into triangles and baking for 15 minutes until crisp. Or use store bought pita chips and crush those into the fattoush salad.
How to Make Heirloom Tomato Fattoush
- Make the Pomegranate Vinaigrette. Whisk pomegranate molasses, honey, balsamic, olive oil and lemon juice together until emulsified and season with salt and pepper. You can also add everything to a small mason jar and shake until combined. Set aside.
- Make the Yogurt Sauce. In a small bowl, add Greek yogurt, lemon juice and dill and mix to combine and set aside.
- Make the Fattoush Salad. In a large bowl, add chopped tomatoes, chopped cucumber and season with salt, Aleppo pepper, zaatar, and fresh mint and dill.
- Drizzle vinaigrette onto the salad and toss to combine. Add pita chips and give one more toss.
- Plate tomato fattoush salad into a wide bowl and garnish with dollops of yogurt sauce and an extra sprinkling of fresh herbs and drizzle of olive oil.
Heirloom Tomato Fattoush Salad
Equipment
Ingredients
Fattoush Salad
- 2-3 heirlooms tomatoes cut into 1 inch pieces
- 1 Persian cucumber chopped into 1/2 inch pieces
- 1/2 cup fresh mint leaves roughly chopped
- 1/2 cup Fresh dill roughly chopped
- 1 tablespoon za'atar
- 1 teaspoon Aleppo Pepper
- 1 teaspoon Kosher salt
- 1 cup pita chips roughly crushed
Pomegranate Vinaigrette
- 1/2 cup olive oil + more for garnish
- 1 tablespoon Pomegranate molasses or pomegranate juice if you have
- 2 teaspoons lemon juice
- 2 teaspoons honey
- 1/2 teaspoon Kosher salt
Yogurt Sauce
- 1/2 cup Greek yogurt
- 1 teaspoon lemon juice
- Few sprigs of fresh dill or mint finely chopped
Instructions
- Make the Pomegranate Vinaigrette. Whisk pomegranate molasses, honey, balsamic, olive oil and lemon juice together until emulsified and season with salt and pepper. You can also add everything to a small mason jar and shake until combined. Set aside.
- Make the Yogurt Sauce. In a small bowl, add Greek yogurt, lemon juice and dill and mix to combine and set aside.
- Make the Fattoush Salad. In a large bowl, add chopped tomatoes, chopped cucumber and season with salt, Aleppo pepper, zaatar, and fresh mint and dill.
- Drizzle vinaigrette onto the salad and toss to combine. Add pita chips and give one more toss.
- Plate tomato fattoush salad into a wide bowl and garnish with dollops of yogurt sauce and an extra sprinkling of fresh herbs and drizzle of olive oil.
Video
Notes
Nutrition
This recipe was originally published in July, 2014 and updated July 2022 with added nutritional information and updated recipe.
wow this looks incredibly delicious.. theres something about a good fattoush salad that makes my mouth water! definitely craving a bowl right now.
Thank you so much Thalia..and I totally agree!!