Heirloom Tomato Fattoush Salad

5 from 7 votes

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.

Prep Time15

Total Time15

Course: Main Course, Salad

Cuisine: Mediterranean, Middle Eastern

Keyword: fattoush salad with salmon, tomato fattoush salad

Servings: salads

Calories: 692kcal

Author: Samantha Ferraro

Cost: $10

Equipment

Nesting Bowls

Ingredients

Fattoush Salad

2-3 heirlooms tomatoes cut into 1 inch pieces
1 Persian cucumber chopped into ½ inch pieces
½ cup fresh mint leaves roughly chopped
½ 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

½ cup olive oil + more for garnish
1 tablespoon Pomegranate molasses or pomegranate juice if you have
2 teaspoons lemon juice
2 teaspoons honey
½ teaspoon Kosher salt

Yogurt Sauce

½ 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

To make fresh pita chips, brush olive oil onto 1 pita bread and cut into 8 triangles. Bake pita bread for 15 minutes until golden brown and crisp. Then roughly crush up and add to fattoush salad.

If making the salad ahead of time, add pita chips and yogurt right before serving.

Nutrition