Fattoush Salad with Lemon-Tahini Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A refreshing salad of toasted bread, crisp vegetables, and a zesty tahini dressing. This middle eastern-inspired salads ready in about 32 minutes blends halved cherry tomatoes, medium, diced cucumber, chopped fresh parsley into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 slices, torn into 1-inch pieces day-old pita bread
• 1 cup, halved cherry tomatoes
• 1 medium, diced cucumber
• 1/2 cup, chopped fresh parsley
• 2 tbsp, chopped fresh mint
• 3 tbsp tahini
• 1, juiced lemon
• 2 tbsp olive oil
• 1 clove, minced garlic
• 1/4 tsp salt

Instructions

1. Step 1: Preheat oven to 375°F. Toss 4 torn pita pieces with 2 tbsp olive oil, spread on a baking sheet, and bake for 10-12 minutes until golden and crisp, then let cool.
2. Step 2: Whisk together 3 tbsp tahini, 1 juiced lemon, 1 minced garlic clove, 1/4 tsp salt, and 2 tbsp olive oil in a small bowl until smooth and creamy.
3. Step 3: In a large bowl, combine 1 cup halved cherry tomatoes, 1 diced medium cucumber, 1/2 cup chopped parsley, and 2 tbsp chopped mint. Add the toasted pita pieces and drizzle with 3 tbsp lemon-tahini dressing, tossing gently to combine.