Like many of you, I’m in the depths of no-cook summer. Think: easy recipes that require a little ingredient assembly and not a whole lot of thought. The market has been brimming with seasonal fruits and veggies, and my plates throughout the day are filled with chopped up ingredients served alongside a few accoutrements. IMHO it’s the best way to embrace the season, and this herby heirloom tomato fattoush salad is one of those recipes that has been gracing my table many times over the last few weeks.
While inspired by the traditional Levantine salad, this fattoush salad is certainly not traditional, but uses a similar set of ingredients to create a delicious and fresh dish. I’m leaning on those colorful and almost sweet heirloom tomatoes, fresh herbs, and crunchy cucumbers to bring this salad to life all summer long.
Ingredients You’ll Need for this Heirloom Tomato Fattoush Salad
This salad has a fairly short ingredient list (as summer dishes should), so it makes it easy to swap in what you have on hand and add extras where you like.
Pita. You can either use fresh pita to create your own toasted chips or swap in pita chips if you want a little shortcut.
Heirloom tomatoes. Pick your favorite colors and chop into big wedges.
Lettuce. I like a crunchy local variety, but use what you have or leave out if you prefer.
Cucumbers. Crunchy and fresh, I like to cut into half moons.
Herbs. Mint, parsley, dill, cilantro, I like to add big handfuls of fresh herbs to add flavor and freshness.
Halloumi. Fattoush does not traditionally use cheese, but to add protein and extra heft to make this salad a meal, I like to add crispy halloumi.
My Favorite Creamy Dressing
Traditionally, fattoush salad uses a dressing that is more similar to a vinaigrette. I tend to prefer a creamy dressing for my salad, so I used the traditional version as a guide while adding tahini to create a creamy dressing that clings lightly to the veggies while adding the same classic flavors.
Sumac and pomegranate molasses are the two ingredients that really take this dressing to the next level. To me, sumac reminds me a lot of amchur powder used in Indian cooking, with a similar bite and tangy flavor that keeps you coming back for more.
To make this dressing ahead of time, add the olive oil, lemon juice, sumac, salt, pomegranate molasses, and tahini into a jar and shake until combined. I sometimes add a tiny squeeze of honey to balance everything out if needed, but taste and adjust as you need.
What to Serve with this Heirloom Tomato Fattoush Salad
While hefty enough to serve on its own thanks to the pita and addition of halloumi here, if you’re serving this salad up on a table and need some pairings, here are a few options I love.
Description
An easy summer salad to celebrate heirloom tomatoes.
- 2 large pitas, chopped into squares
- 1 serving halloumi, sliced
- 1 box lettuce
- 2 large cucumbers, chopped
- 2 large heirloom tomatoes or 8 – 10 smaller tomoatoes
- herbs of choice: mint, dill, parsley, cilatnro
for the dressing:
- 2 tbsp tahini
- 4 tbsp olive oil
- juice of 1 lemon
- 1/2 tsp sumac
- big pinch of salt and pepper
- honey to taste
- Prepare the pita. Chop up the pita and line onto a sheet tray and spray with oil or place into an air fryer. Bake at 415 for about 15 minutes until golden brown.
- Prepare the halloumi while the pita cooks. Slice the halloumi and add to a pan brought up to medium high heat. Cook on both sides until golden brown.
- Assemble the salad. Add all of the ingredients to a large serving platter. Prepare the dressing by adding all of the dressing ingredients to a jar and shaking until combined. Dress salad and serve. Enjoy!