Fattoush Salad with Lemon Vinaigrette

This recipe comes from Heidi Krahling of Insalata’s restaurant in San Anselmo, CA. It is a healthy and tasteful Sunday night supper dish.


  • 4-1/2 cups cherry tomatoes, dicedfattoush-200x150
  • 4-1/2 cups cucumber, diced
  • 1-1/2 cups red onions, thinly sliced
  • 1 cup cilantro, chopped lightly packed
  • 1 cup fresh mint, chopped, lightly packed
  • 18 hearts of Romaine lettuce, roughly chopped
  • toasted pita bread, broken into pieces
  • crumbled feta cheese
  • Kalamata olives, pitted
  • 1-1/2 Tbs. garlic, chopped, sauteed briefly
  • 1-1/2 cups lemon juice
  • 1/2 cup rice vinegar
  • 1 tsp. sugar
  • 1 tsp. cumin seed, toasted and ground
  • 2-3/4 cups olive oil
  • 3/4 cups extra virgin olive oil
  • coarse salt and freshly ground black pepper to taste


Add salad ingredients to a large bowl and toss to combine. Mix vinaigrette ingredients together and use to dress salad.