30-Minute Grilled Pita Middle Eastern Salad
A vibrant Mediterranean-inspired salad featuring crisp grilled pita bread, fresh romaine, and aromatic herbs. Bright lemon-honey dressing with Dijon mustard brings tangy richness to crisp cucumber, radishes, tomatoes, and spring onions. Fresh flat-leaf parsley and mint add herbaceous depth. Serve as a light lunch, side dish, or vegetarian main. This version the classic fattoush with grilled rather than fried bread for a lighter take, plus generous fresh herbs that define the dish.
Ingredients
- 1 romaine lettuce, large, sliced
- ½ lb cherry tomatoes or plum tomatoes, halved or quartered
- 1 English cucumber, cut into thick rounds then quartered
- ½ cup fresh flat-leaf parsley, roughly choppedcilantro1:1herbal
fresh cilantro adds bright citrus notes
- ½ cup fresh mint, roughly chopped
- 6 green onions, sliced
- 12 radishes, quartered
- 3 pita breads, grilled and cut into piecesflatbread or crackers1:1technique
grilled crackers or naan work as crunchy alternative
- 5 fl oz extra virgin olive oil
- 1 lemon, rind grated
- 1 lemon, juiced, about 3.5 tablespoons
- 2 tablespoons honey
- 2 teaspoons mild mustard
Instructions
- 1
Preheat grill to highest setting.
- 2
Grill pita breads lightly on both sides until crisp, watching carefully to avoid charring. Cool completely.
- 3
Slice romaine lettuce into bite-sized pieces.
- 4
Halve cherry tomatoes or cut plum tomatoes into quarters.
- 5
Cut cucumber into thick rounds, then quarter each round.
- 6
Chop parsley and mint roughly.
- 7
Quarter radishes and slice green onions, including green and white parts.
- 8
Combine all prepared vegetables in a large bowl.
- 9
Cut cooled pita breads into bite-sized pieces and add to bowl.
- 10
Whisk together olive oil, lemon rind, lemon juice, honey, and mustard until well combined.
- 11
Season salad with salt and pepper if desired.
- 12
Pour dressing over salad, toss well, and serve immediately or refrigerate covered until ready to serve.
Tips
Watch pita breads closely while grilling to achieve crispness without charring, as they brown quickly.
Prepare all vegetables ahead and dress just before serving to keep greens crisp and textures distinct.
Use a light hand with dressing initially; add more gradually as salad absorbs liquid, adjusting to taste.
Good to Know
Refrigerate covered up to 2 days. Dress no more than 2 hours ahead to prevent sogginess.
Prepare and chop all vegetables up to 8 hours ahead, store in airtight containers. Grill pita up to 4 hours prior, store in airtight container. Whisk dressing up to 1 day ahead.
Serve immediately after tossing for maximum crispness, or refrigerate up to 2 hours. Can serve as side dish alongside grilled proteins or as vegetarian main with added chickpeas or cheese.
Common Mistakes
Grill pita too long to avoid burnt, bitter bread that overpowers other flavors.
Don't dress salad more than 2 hours ahead to avoid soggy, wilted greens.
Add pita pieces just before serving or tossing to preserve their crispness.
Substitutions
grilled crackers or naan work as crunchy alternative
FAQ
Can I make this salad ahead of time?
Prepare vegetables and grill pita several hours ahead, stored separately. Make dressing up to 1 day prior. Combine and dress no more than 2 hours before serving to keep lettuce crisp and pita crunchy.
What if I don't have a grill?
Toast pita breads in a 400F oven for 5-7 minutes, turning halfway, until crisp and lightly golden. Or use a toaster oven or skillet over medium-high heat until crispy on both sides.
Can I freeze this salad?
This salad does not freeze well due to its fresh vegetable content and grilled bread texture. Best consumed fresh. Grill pita can be frozen up to 1 month in airtight container.