This article was originally published by The Mennonite

January recipe: Roasted Vegetable Fattoush Salad

The Hungry Hounds is the food blog of Paul and Rebecca Shetler Fast, Country Representatives for Mennonite Central Committee in Haiti.  Learn more about MCC Haiti at their new blog:

Crunchy zatar seasoned pita chips, sweet caramelized onions, roasted tomatoes, and crisp, lemon laced vegetables; this Roasted Vegetable Fattoush Salad is a perfect light & flavorful dinner for these cold winter months.

Yield: Serves 4 as a main


   Roasted pita and vegetables:

  • 4 small Pita bread rounds, cut into squares
  • 1 pint cherry tomatoes, halved
  • 1 large red onion, cut into thin strips
  • 2 tablespoon olive oil
  • 1/2 cup Zatar seasoning (2 Tbs. sesame seeds, 1 Tbs. thyme, 1 Tbs. oregano, 2 Tbs. sumac)
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt


  • 1 large head romaine lettuce, cut or torn into small pieces
  • 1/3 pound feta, cubed
  • 1 large cucumber, cubed
  • 1/2 cup fresh mint leaves

   Lemon zest vinaigrette:

  • Zest of 2 lemons
  • 1/4 cup lemon juice (approximately 2 lemons)
  • 2 garlic cloves, crushed
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon pepper


  1. For the roasted pita and vegetables: Heat oven to 425.
  2. In a small bowl, mix together the zatar seasoning, garlic powder and salt.  In a large bowl toss the tomatoes and onions with half of the olive oil, and half the zatar mixture until well coated. Spread the vegetables evenly on a sheet tray lined with parchment or a silicon baking mat.
  3. In the empty bowl, toss the pita strips with the remaining oil and zatar mixture until well coated and spread on a separate baking sheet.
  4. Slide both sheets into the oven. Roast the pita chips for 10 minutes, and the tomatoes and onions for 30 minutes. Set aside to cool.
  5. For the lemon zest vinaigrette: In a small bowl, whisk together the lemon juice, zest, garlic, olive oil, salt, and pepper until well combined.
  6. To assemble the salad: In a large serving bowl, toss the lettuce, feta, and cucumber with the lemon zest vinaigrette. Top the salad with the roasted tomatoes, red onions, pita chips, and fresh mint. Serve immediately.


  • All the parts of this salad can be made ahead and assembled immediately prior to eating. The pita chips keep in a sealed container for 2 days. They are a great snack on their own.


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