This easy Spring Salad with Pita, Feta and Mint is a seasonally inspired twist on classic Lebanese Fattoush salad. Our version is made without tomatoes, and instead uses the abundance of spring vegetables including snap peas, radishes and tender lettuces. We’ve added in feta cheese, crispy pita and olives for a savory twist on a classic. 

Snap Pea, Mint and Feta Fattoush Salad | Healthy Seasonal Recipes

Why We Love This Spring Salad with Pita, Feta and Mint

We love our salads around these parts, and particularly with a seasonal twist. Our Spring Salad with Asparagus and Peas is one favorite that comes to mind! And today, this seasonally inspired combination is based on Lebanese Fattoush Salad, which if you haven’t had it before is vaguely almost like a Greek Cucumber salad, with crunchy toasted pita bread added in. A key component is that it also has ground sumac in it, onion and usually chopped bell peppers.

In this seasonally driven ingredient pairing we have today, we swapped out the later summer veggies in favor of those that thrive in the spring! Snap peas, radishes, tender spring greens abound this time of year, and we have been getting cukes from the hot house in our CSA as well. Just toss in thinly sliced red onion and you have an amazing flavor pairing!

It is a great salad for a lighter meal in spring for lunch or dinner. This salad is so good served with Garlic Lemon Chicken hot off the grill or salmon, try our Salmon Baked in Foil.

Key Ingredients For This Salad

Spring Greens

The greens you choose will really change the recipe a lot. We have really beautiful fresh local spring greens here in Vermont right now, but you can use any greens you like. Later in the summer when head lettuce comes in, try it with some of the sturdier varieties. Romaine hearts are a great choice too because they are sturdier and will hold, particularly if you’re making a bigger batch of this for a buffet.

Spring Veggies (Peas, Radishes & Hot House Cucumbers)

And play around with the other goodies too. Typically fattoush has tomatoes in it, but since it is May, not August, I swapped in sweet snap peas. I love snap peas with feta and mint (which are both traditional ingredients in Fattoush) and I love the way it all worked together. Later this summer, when tomatoes are in season, try this same recipe use tomatoes and peppers instead of the radishes and snap peas. Use the ingredients that are coming in at the Farmers’ Market and in your garden.

Pita Bread

Toasted pita bread is a hallmark ingredient of a traditional fattoush salad. It is dusted with sumac and toasted or fried. We used whole-wheat pita to make this healthier, but white pita works as well. If you use low-carb pita, like what we use in our breakfast pitas, make sure to watch it when it toasts, because it burns easily.

Feta Cheese

The briney and salty flavor of the feta is wonderful paired with the lemon dressing and veggies.

Mint

I love mint in fattoush salad and it pairs so well with spring veggies. Peas and snap peas in particular are wonderful with mint. Feta makes it an unbeatable trio!

Sumac

I call for sumac in this recipe, and that is really common in middle eastern cooking and specifically in fattoush. You can find it with the bulk spices at good health food stores, or if you have one in your area, Middle Eastern markets carry it too. It is ground up and dark maroon red in color. If you can’t find it, just leave it out. If you do find it and are wondering what else to use it for. Sprinkle it on top of this roasted garlic hummus or try Caroline’s Strawberry Papaya Salad.

Instructions For This Recipe

  1. Preheat oven to 350 degrees F.
  2. Lay pitas on work surface, lightly brush both sides with 1 tablespoon oil. Sprinkle 2 teaspoons sumac over the pita. Cut pitas into small wedges. Lay out on baking sheet and transfer to the oven. Bake until the pitas are crisp and starting to brown, 11 to 13 minutes. Let cool and crush into smaller pieces.
  3. Meanwhile combine greens, mint, peas, radishes, cucumber and onion in a large salad bowl. Whisk the remaining ¼ teaspoon olive oil, the remaining 1 teaspoon sumac, lemon juice, honey, oregano, salt and pepper in a small bowl.
  4. Add the pitas to the salad. Drizzle the lemon dressing over the salad and toss to coat. Divide among four large plates. Top with feta and garnish with olives.
Snap Pea, Mint and Feta Fattoush Salad | Healthy Seasonal Recipes

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Snap Pea, Mint and Feta Fattoush Salad | Healthy Seasonal Recipes

Green Salad with Pita, Feta and Mint {Spring Fattoush}

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 minutes
  • Yield: 4 large entree salads 1x
  • Category: Salad
  • Method: Oven
  • Cuisine: Middle Eastern

Description

Lebanese Fattoush salad gets a seasonal make-over with fresh sweet snap peas and radishes instead of tomatoes and peppers. This salad has toasted whole-grain pita dusted with sumac, crumbled feta and mint in it! So tasty and fresh and ready in only 30 minutes. (Most of that time is pre-heating the oven and toasting the pita.)


Scale

Ingredients

  • 2 large pita breads, preferably whole wheat
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1 tablespoon powdered sumac, divided, optional
  • 8 ounces spring greens, washed and spun dry
  • 1/2 cup roughly chopped mint leaves
  • 2 cups snap peas, stings removed, cut into thirds (1/2 pound)
  • 5 radishes, sliced
  • ½ large English cucumber, sliced
  • 1/4 cup finely diced red onion
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons honey or agave
  • 2 teaspoons chopped oregano
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ½ cup crumbled mild feta cheese, preferably goat feta
  • 12 large mixed olives

Instructions

  1. Preheat oven to 350 degrees F.
  2. Lay pitas on work surface, lightly brush both sides with 1 tablespoon oil. Sprinkle 2 teaspoons sumac over the pita. Cut pitas into small wedges. Lay out on baking sheet and transfer to the oven. Bake until the pitas are crisp and starting to brown, 11 to 13 minutes. Let cool and crush into smaller pieces.
  3. Meanwhile combine greens, mint, peas, radishes, cucumber and onion in a large salad bowl. Whisk the remaining ¼ teaspoon olive oil, the remaining 1 teaspoon sumac, lemon juice, honey, oregano, salt and pepper in a small bowl.
  4. Add the pitas to the salad. Drizzle the lemon dressing over the salad and toss to coat. Divide among four large plates. Top with feta and garnish with olives.

Nutrition

  • Serving Size: 3 cups
  • Calories: 282
  • Sugar: 8 g
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Carbohydrates: 24 g
  • Fiber: 4 g
  • Protein: 8 g