Fattoush with Queso Fresco is a Middle Eastern-style bread salad. This summer salad recipe starts with crispy romaine lettuce, cool cucumbers, ripe cherry tomatoes, thinly sliced red onion, and freshly-picked herbs mixed with a secret ingredient. This secret ingredient is well-seasoned pita chips toasted in the oven to crisp perfection. A pro tip: don’t be tempted to use store-bought pita chips. Take the time to make your own, because once you do, you will never want to buy the store stuff again. When plating, don’t forget to top things off with crumbled queso fresco and a dash of sumac.
This delicious salad recipe is so flavorful and satisfying you will forget it all started with a lettuce. Enjoy!
To make the Fattoush with Queso Fresco, you will need the following ingredients:
Preheat the oven to 350 °F.
In a small bowl, whisk together 4 teaspoons za’atar and ⅓ cup olive oil.
Spread out pita pieces on a parchment-lined baking sheet and drizzle with za’atar oil. Toss to coat and spread in one layer.
Toast, tossing once, until crisp and golden for 10-12 minutes. Then leave to cool.
In a large bowl, whisk together 3 tablespoons lemon juice, 2 teaspoons honey, 3 tablespoons olive oil, and 1 teaspoon za’atar.
Add in chopped lettuce, 1 thinly sliced red onion, 2 chopped cucumbers, 1 cup halved cherry tomatoes, 1 cup cilantro leaves with tender stems, 1 cup parsley leaves with tender stems, ½ cup torn dill, and ½ cup mint leaves. Add pita chips and toss to combine. Season with salt to taste.
Transfer the salad to a platter and top with 4 ounces crumbled queso fresco and sprinkle with sumac.
Serve and enjoy!
This Fattoush with Queso Fresco salad recipe makes a great side that can be served along with meat, fish, or vegetarian dishes. Try it soon, and please leave us a comment below to let us know what you think.
Thanks for sharing this recipe! It was delicious!
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