Posts tagged salad recipes
Kale Fattoush Salad

Today I’m sharing my kale fattoush salad recipe.

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Every once in awhile, I like to take what I learn through Arabic cooking and adapt it to Western dishes. I am, after all, Syrian-American, born and raised in Chicago. And long before I was making my mother’s Syrian cuisine, I learned my way through the kitchen by following Western recipes.

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Kale is by far my favorite green. It’s hearty, it’s tasty, and it can be dressed hours ahead of time, making it perfect for packed lunch. I also love fattoush, so I thought to myself, “Why not combine the two?” Since this salad was already becoming a fusion of sorts, I took some creative liberties with the pita chips and dressing, and I added za’atar and tahini, respectively.

The result? A lip-smacking delicious salad! It has all the elements of fattoush: all of the herbs, the lemony sumac and the crunchy pita chips with a few other refreshing additions. I do hope you try it!

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If you do make this recipe, don’t forget to let me know how it goes in the comments, and please tag @omayahatassi and #omayahcooks on Instagram.


Kale Fattoush Salad with Za'atar Pita Chips

A lemony kale salad with crunchy za'atar spiced pita chips

Makes: About 4 cups Name of image (title of post is fine)  
Prep time: 20 minutes  


    2 small pita rounds, cut into bite-sized pieces
    1-2 Tbsp olive oil
    2 tsp za'atar
    1 tsp kosher salt
    4 cups Tuscan kale, chopped
    1 medium zucchini, cut into matchsticks
    1-1.5 c cherry tomatoes, halved
    2 green onions, chopped
    1 bunch purslane, leaves removed
    1/2 bunch mint, chopped

    1/4 c lemon juice
    1/4 c balsamic vinegar
    2 Tbsp olive oil
    2 Tbsp tahini
    1 Tbsp sumac
    Salt to taste
  1. Preheat the oven to 375 f. Line a baking sheet with foil and toss the pita with the olive oil, za'atar and salt. Toast in the oven until golden-brown, about 7 minutes, stirring halfway through. Set aside to cool.
  2. Blend the dressing ingredients. If it's too thick, add cold water, 1 Tbsp at a time until you reach desired consistency.
  3. Add the veggies to a salad bowl and toss with dressing. Marinate for about 10-20 minutes and top with pita chips just before serving.