Mediterranean Fattoush Salad


This is one of my favorite salad recipes to make and share, its loaded with interesting flavors and loads of nutrients. Make a big batch of this salad and save it in the fridge for takeaway lunch mileage. The ingredients support our hormone balancing nutrition plan. 


1/3 cup grapeseed oil

1 teaspoon minced garlic

1/4 cup freshly squeezed lemon juice

1/2 teaspoon Lemon peel minced

1/2 cup extra virgin olive oil

1 teaspoon kosher salt

3/4 teaspoon cumin seed, ground

1/8 teaspoon freshly ground black pepper



4 hearts of romaine, chopped (almost 8 cups)

3/4 cup crumbled sheep milk’s feta cheese

3/4 cup vine ripened cherry tomatoes, halved

3/4 cup peeled and diced organic perisan cucumber

1/3 cup pitted kalamata olives

1/4 cup thinly sliced red onion

1/3 cup finely chopped cilantro

1/3 cup finely chopped mint

Pita chips (optional)

BPA Free container of Garbanzo beans


Spiced Garbanzos:

Mix BPA Free container of garbanzo beans with generous amount of chili powder, cumin, garlic powder, paprika, turmeric and sea salt.

To make the Vinagrette: In a small skillet, over low heat, gently warm the grapeseed oil and garlic until fragrant. This is an extra step but well worth it if you have time. In a medium bowl whisk together the grapeseed oil and garlic mixture, lemon juice, extra virgin olive oil, salt, cumin and pepper. Taste and adjust the seasoning.

To Serve: In a large bowl, combine the romaine hearts, pita chips, feta, cherry tomatoes, cucumber, olives, red onion, cilantro, mint and 3/4 cup of the vinaigrette; toss well, adding more vinaigrette if needed to coat the leaves. Divide the salad among 3 or 6 chilled salad plates. Serve immediately. Serves 6 as a side dish, 3 as a lunch. Top with protein of choice if desired. Enjoy! 

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