Fattoush with Queso Fresco

put some crunch in your salad
Put some crunch in your salad
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For pita chips:
za’atar 4 tsp
⅓ cup Olive oil
2 Pepitas 6-inch, sliced crosswise, torn into bite-size pieces
For dressing:
3 tbsp Lemon juice
2 tsp Honey
3 tbsp Olive oil
za’atar 1 tsp
For salad:
1 heart Romaine lettuce halved lengthwise and cut crosswise ½-inch thick
1 Red onion small, thinly sliced
2 Persian cucumbers cut lengthwise into quarters, then crosswise ½-inch thick
1 cup Cherry tomatoes halved
1 cup Cilantro leaves with tender stems
1 cup Parsley leaves with tender stems
½ cup Dill torn
½ cup Fresh mint leaves
Kosher Salt to taste
4 oz Queso fresco cheese crumbled
For serving:
Sumac optional

Nutritional information

  • Vegetarian Recipes
    • For pita chips:

    • For dressing:

    • For salad:

    • For serving:

    Fattoush with Queso Fresco


    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:

    Ingridiens for Fattoush with Queso Fresco

    Steps to make Fattoush with Queso Fresco


    Preheat oven

    Preheat the oven to 350 °F.


    Make seasoning for pita


    In a small bowl, whisk together 4 teaspoons za’atar and ⅓ cup olive oil.


    Season pita


    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 pita


    Toast, tossing once, until crisp and golden for 10-12 minutes. Then leave to cool.


    Make dressing


    In a large bowl, whisk together 3 tablespoons lemon juice, 2 teaspoons honey, 3 tablespoons olive oil, and 1 teaspoon za’atar.


    Add salad ingredients


    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.

    Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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