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Levantine Jewel Salad with Toasted Za'atar Shards

A robust, meal-worthy salad that captures the essence of the Mediterranean. A mosaic of crisp vegetables and hearty chickpeas is tossed in a bright sumac-lemon vinaigrette and served over a cooling garlic-tahini yogurt foundation. The dish is crowned with crunchy, whole-wheat za'atar shards for the perfect textural finish.
Course Main Course
Cuisine Mediterranean
Keyword Fattoush salad with yogurt dressing, Fresh vegetable salad recipes, Mediterranean salad recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 4
Calories 500kcal

Ingredients

For the Za'atar-Spiced Wheat Shards:

  • 2 large 8-inch whole-wheat pita breads, split into single layers
  • 1 tbsp extra virgin olive oil
  • 1.5 tbsp salt-free za'atar spice blend

For the Cooling Yogurt-Tahini Foundation:

  • 1 cup 240g non-fat plain Greek yogurt
  • 3 tbsp tahini well-stirred
  • 1 large garlic clove grated or minced to a paste
  • 1 tbsp fresh lemon juice
  • A pinch of freshly ground black pepper

For the Zesty Sumac Vinaigrette:

  • 1/4 cup 60ml extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • 2 tsp ground sumac
  • 1 tsp pomegranate molasses
  • 1 tsp grated lemon zest
  • 1/4 tsp freshly ground black pepper

For the Vegetable & Herb Matrix:

  • 1 can 15-oz / 425g chickpeas, rinsed and drained thoroughly
  • 1 red bell pepper finely diced
  • 1.5 cups Persian cucumbers cut into half-moons
  • 1 cup cherry tomatoes halved
  • 4 radishes thinly sliced
  • 1/4 cup red onion very thinly sliced
  • 3 cups chopped romaine lettuce
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh dill

Instructions

  • Prepare the Pita Shards: Preheat your oven to 350°F (175°C). Lay the separated single layers of whole-wheat pita on a large baking sheet. Drizzle with 1 tablespoon of olive oil and use your hands to ensure they are lightly coated. Sprinkle evenly with the salt-free za'atar. Bake for 10-12 minutes, or until deeply golden and crisp. Set aside to cool completely, then break into bite-sized shards.
  • Mix the Yogurt Foundation: While the pita toasts, prepare the yogurt foundation. In a small bowl, whisk together the non-fat Greek yogurt, tahini, minced garlic, and 1 tablespoon of lemon juice. Continue whisking until the mixture is perfectly smooth and creamy. Season with a pinch of black pepper and set aside.
  • Create the Vinaigrette: In another small bowl or a glass jar with a lid, combine all ingredients for the Zesty Sumac Vinaigrette: 1/4 cup olive oil, red wine vinegar, 2 tablespoons lemon juice, sumac, pomegranate molasses, lemon zest, and black pepper. Whisk vigorously or shake the jar until the dressing is well-emulsified.
  • Assemble the Salad Core: In a large salad bowl, combine the core vegetables: the rinsed chickpeas, diced red bell pepper, cucumbers, cherry tomatoes, radishes, and sliced red onion. Pour about three-quarters of the prepared vinaigrette over the vegetables and toss gently to coat. Allow them to marinate for 5-10 minutes.
  • Finish and Serve: Just before serving, add the chopped romaine, parsley, mint, and dill to the salad bowl. Drizzle with the remaining vinaigrette and toss gently to combine. To plate, spread a generous spoonful of the Yogurt-Tahini Foundation on the bottom of each of four plates or shallow bowls. Pile the salad high in the center and top generously with the toasted Za'atar-Spiced Wheat Shards. Serve immediately.

Notes

Nutrition Facts

Per serving
  • Calories: 500 kcal
  • Total Fat: 26 g
  • Saturated Fat: 3.4 g
  • Sodium: 350 mg
  • Carbohydrates: 49 g
  • Dietary Fiber: 12.5 g 
  • Total Sugars: 9 g (1 g Added Sugar)
  • Protein: 17 g