Go Back
+ servings
Print Recipe
No ratings yet

Heirloom Tomato Fattoush Salad

Servings: 2 large salads
Author: Samantha Ferraro



  • 3 heirlooms tomatoes cut into large pieces
  • 1 pita bread cut into quarters
  • 1 Persian cucumber chopped
  • Few sprigs of fresh dill
  • Few sprigs of fresh parsley
  • Few leaves of fresh mint

Pomegranate Vinaigrette

  • 1 tsp Pomegranate molasses or pomegranate juice if you have
  • 1/2 lemon juiced + zest
  • 1 tsp za'atar
  • 1/2 tsp dried mint or fresh mint
  • 1/4 cup olive oil
  • 1 Tb white wine vinegar
  • 1 tsp honey
  • Salt and pepper to taste

Yogurt Sauce

  • 1/2 cup Greek yogurt
  • Few sprigs of fresh dill chopped
  • 1/2 lemon juiced
  • Drizzle of olive oil
  • Salt and pepper to taste


  • First make the vinaigrette dressing. In a mason jar, add all dressing ingredients and mix vigorously to combine. Taste for seasoning. Set aside.
  • In a large pan, drizzle with olive oil and allow pan to get to medium-hot. Add pita bread and pan fry in oil on both sides until brown and crisp. When done, remove to a paper lined plate.
  • In a large bowl, add all the salad ingredients and the fried pita bread. Pour a few tablespoons of vinaigrette over salad and toss gently to combine.
  • To make the yogurt sauce, add all the sauce ingredients in a bowl and mix to combine.
  • Spoon salad into large bowls and garnish with a dollop of yogurt sauce and extra dill and mint leaves for garnish.