20-Minute Fattoush Style Salad

Prep: 15 minCook: 5 min5 servingsmediumMediterranean
Fattoush Style Salad with Crispy Quinoa and Burrata

A Mediterranean-inspired salad that combines the traditional elements of fattoush with modern twists. Crisp romaine lettuce, juicy tomatoes, and crunchy cucumbers are tossed with a honey-mustard vinaigrette and topped with creamy burrata cheese, crispy quinoa, and toasted pita bread. The combination of textures from the crispy quinoa and soft cheese creates an take on the classic Middle Eastern bread salad. Perfect for summer entertaining or as a substantial lunch that bridges familiar Mediterranean flavors with contemporary ingredients.

VegetarianNut-Free

Ingredients

5 servings
  • ½ shallot, minced
  • 1 garlic clove, minced
  • 2 tablespoons whole grain mustard
    Dijon mustard1:1
  • 2 tablespoons honey
    maple syrup1:1vegan

    for vegan option

    Full guide →
  • 2 teaspoons red wine vinegar
  • ½ cup extra-virgin olive oil
  • 1 tablespoon extra-virgin olive oil
  • cracked black pepper(optional)
  • 2 large heads romaine, cleaned, ends removed and chopped
  • 5 vine ripe tomatoes, quartered
  • 2 Persian cucumbers, sliced
  • ⅛ red onion, very thinly sliced
  • 1 15 ounce can garbanzo beans, drained and peeled
    white beans1:1

    cannellini work well

    Full guide →
  • 2 balls burrata cheese, halved
    feta cheese1:2 ratio

    crumbled, different texture

  • 2 large pita bread, toasted or grilled, broken into large pieces
    gluten-free pita1:1gluten-free
  • 1 cup crispy cooked quinoa

Instructions

  1. 1

    Whisk together shallot, garlic, mustard, honey, and vinegar in large bowl

  2. 2

    Gradually whisk in oil until fully incorporated

  3. 3

    Remove one-third of vinaigrette and set aside

  4. 4

    Add romaine to bowl and toss with remaining vinaigrette until coated

  5. 5

    Spread dressed romaine onto large platter

  6. 6

    Add reserved vinaigrette, tomatoes, cucumbers, onion, garbanzo beans, and pita to mixing bowl

  7. 7

    Toss mixture until evenly coated

  8. 8

    Pour mixture over dressed romaine

  9. 9

    Top with split burrata and crispy quinoa

  10. 10

    Season lightly with salt and pepper and serve

Tips

Tip 1

Peel the garbanzo beans after draining for a smoother texture and better vinaigrette absorption.

Tip 2

Toast the pita bread until golden and crispy to maintain texture when dressed.

Tip 3

Add burrata just before serving to prevent it from becoming too soft.

Good to Know

Storage

Store assembled salad covered in refrigerator up to 1 day, though texture is best when served immediately.

Make Ahead

Prepare vinaigrette and crispy quinoa up to 2 days ahead. Wash and chop vegetables day of serving.

Serve With

Serve immediately at room temperature for best texture and flavor.

See pairing guide →

Common Mistakes

Watch

Don't overdress the romaine or it will become soggy

Watch

Add burrata last to prevent melting from warm ingredients

Substitutions

Vegan Options

honey→
maple syrup1:1vegan

for vegan option

Full guide →

Gluten-Free Swaps

pita bread→
gluten-free pita1:1gluten-free

General Alternatives

whole grain mustard→
Dijon mustard1:1
Full guide →
garbanzo beans→
white beans1:1

cannellini work well

Full guide →
burrata cheese→
feta cheese1:2 ratio

crumbled, different texture

Full guide →
Find more substitutions →

FAQ

Can I make this salad ahead of time?

Best assembled just before serving, but components can be prepped separately up to 2 days ahead for optimal freshness and texture.

What if I can't find Persian cucumbers?

Regular cucumbers work fine - just remove seeds if very seedy and slice thinly for similar texture and crunch.

How long will leftover salad keep?

Assembled salad keeps 1 day refrigerated, though the pita will soften and texture won't be as crisp as when fresh.