Grilled Fattoush Salad with Eggplant

Delicious Fattoush salad filled with grilled pita bread, eggplant and feta cheese is the perfect side salad or light lunch.

Grilled Fattoush Salad with Eggplant

What is Fattoush Salad?

Fattoush is a chopped Middle-Eastern salad consisting of most importantly bread and chopped vegetables and finished with Sumac. Mine includes grilled eggplant which isn’t traditional but makes an excellent addition. I grill the eggplant with the pita bread which makes it the prefect summer side dish.

Ingredients needed

  • Pita bread. I use toasted pita bread but pita chips can be used as a substitute.
  • Tomatoes. Use any ripe in-season tomatoes you can find. Cherry tomatoes/grape tomatoes are my favorite but any ripe tomatoes will be delicious.
  • Cucumber. I prefer using smaller Mediterranean cucumbers as I find they are sweeter. Persian cucumbers are a great option but English cucumbers can be used too.
  • Eggplant / Aubergine. I also often use my marinated eggplant for this salad.
  • Feta cheese. I always use feta cheese in brine.
  • Lettuce. Not essential but it adds bulk which is great if you’re feeding a crowd. Romaine lettuce and Iceberg lettuce are good options.
  • Spring onion / Green onion / Scallion. Thinly sliced red onions can also be used.
  • Herbs. I used fresh mint leaves and parsley.
  • Spices: Sumac, salt and black pepper.
  • Extra Virgin Olive oil. 
  • Lemon juice. 
  • Garlic.
Fattoush salad with grilled eggplant.

How to make grilled Fattoush salad

  1. Grill the pita and eggplant: Slice eggplant into thin slices then brush with oil. Brush whole pita bread with oil and place on a hot grill with the eggplant. Allow the pita to grill until golden and crisp. The eggplant is ready when it’s slightly charred and golden on both sides. Remove from the grill and set aside.
  2. Make the dressing: Whisk together olive oil, fresh lemon juice, fresh garlic that you’ve minced or crushed, sumac, salt and pepper.
  3. Assemble the salad: In a large bowl, combine the lettuce, tomatoes, cucumber and spring onion. Roughly break over feta cheese. Tear the pita bread into bite-sized pieces then add to the salad with the grilled eggplant. Pour over the dressing and toss to combine. Sprinkle over more sumac, taste and adjust seasoning if necessary and serve.

Can I make Fattoush salad ahead?

The eggplant can be grilled a day in advance. The pita can be grilled up to an hour before assembling the salad. The assembled salad (without dressing) will be fine at room temperature for up to an hour. The vegetables will start softening the bread so it’s best to add the grilled bread just before serving.

Serving Suggestions

Fattoush salad is fantastic as a side dish with Easy Greek grilled chicken skewers or lamb chops. It’s a great easy lunch recipe served on its own. Add some crispy chickpeas to turn it into a full meat-free meal.

Salad with grilled pita bread, eggplant and feta cheese.

Easy salad recipes

Grilled Fattoush Salad with Eggplant

Grilled Fattoush Salad with Eggplant

Delicious Fattoush salad filled with grilled pita bread, eggplant and feta cheese is the perfect side salad or light lunch.
4.67 from 3 votes
Print Pin Rate
Course: Salad
Cuisine: Middle Eastern
Keyword: fattoush salad, Fattoush salad dressing, Fattoush salad recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: 171kcal
Author: Alida Ryder
Servings: 6


  • 2 pita breads
  • 2 medium eggplant thinly sliced
  • 3 cups lettuce roughly chopped
  • 2 cups tomatoes roughly chopped / halved if using small tomatoes
  • 2 cups cucumber sliced
  • ½ cup spring onion / green onion thinly sliced
  • 1 cup feta cheese roughly crumbled
  • 1 cup fresh herbs (mint, parsley)

For the dressing

  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • small garlic clove crushed/minced
  • 1 tsp salt
  • 1 tsp sumac + more for serving


  • Brush the pita bread and eggplant slices with olive oil.
  • Heat a grill or grill pan over high heat and cook the pita until golden brown and crisp. Cook the eggplant until caramelized and golden on both sides. Remove and set aside.
  • To make the dressing, whisk together all the ingredients and set aside.
  • Assemble the salad by combining the lettuce, tomatoes, cucumber, spring onion and feta in a large bowl.
  • Break the pita bread into rough chunks then add to the salad along with the grilled eggplant.
  • Pour over the dressing, toss and sprinkle with sumac then serve.



Calories: 171kcal | Carbohydrates: 27g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 555mg | Potassium: 715mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1661IU | Vitamin C: 29mg | Calcium: 173mg | Iron: 2mg

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