Fattoush Salad Jars

45 minutes
45 minutes
4 jars
Did you know you can meal prep salad in jars and they can stay fresh for 3 to 4 days? Fattoush is basically the Caesar salad of the Arab world and it’s a staple side dish on the dinner table in Ramadan. Let’s make this tangy and crunchy salad to enjoy throughout the week!
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Fattoush Salad Jars

Did you know you can meal prep salad in jars and they can stay fresh for 3 to 4 days? Fattoush is basically the Caesar salad of the Arab world and it’s a staple side dish on the dinner table in Ramadan. Let’s make this tangy and crunchy salad to enjoy throughout the week!

Prepping the Salad Jars

Making these salad jars takes 30 minutes and you’ll have delicious salads ready to go all week long! The only thing you have to do is just chop a lot of vegetables and make the dressing. Let’s start with the vegetables – these are all the ones you need:

  • romaine lettuce, thinly chopped
  • cucumbers, diced
  • tomatoes, diced
  • pepperoncinis, chopped
  • black olives, sliced
  • red onions, thinly sliced

Now that everything is chopped, we can start assembling the jars! The key to these jars and why they can last four days without going soggy or brown is because the vegetables are arranged from most wet to least wet, starting from the bottom to the top. This way the lettuce stays nice and crunchy!

The wettest ingredients are tomatoes and pepperoncinis so they should stay on the bottom. Then black olives if you’re using them. You can also use any other olives you like. After that, add cucumbers, then red onions, feta cheese, and lettuce. Finish it off with the freshly chopped mint and parsley and that’s it!

Now let’s make the dressing – these are all the ingredients you need:

  • extra virgin olive oil
  • pomegranate molasses
  • salt
  • black pepper
  • sumac
  • lemon juice
  • dried mint
  • allspice
  • minced garlic

Add all the ingredients to a mason jar and shake together well until combined well. You can also use an electric whisk to make it all come together into one! Feel free to taste it and adjust anything to your liking.

Vegetable Chopper

If you hate chopping vegetables like I do sometimes, it’s great to invest in one of these vegetable choppers. It makes the whole process of prepping salads so much easier. I’m sure you’ve seen this appliance all over TikTok but you basically just add the vegetable in, push down, and it chops everything into equal sections perfectly each time. It is also dishwasher safe so you don’t have to worry about scrubbing into every nook and crevice every time you use it.

It took me a while to hop on to this hack but I’ve been using it almost every single day since. You obviously don’t need this chopper to make this recipe, you can do it all by hand. But in case you were wondering from the video what it was!

Where to Buy Jars and Dressing Containers

You can use any large air-tight jars you have in your kitchen or in the store! Here is the link to the jars I used and they were 27 ounces. Try to find jars around this size.

There are a few options for the dressing! If you’ll just be enjoying these salads at home, you can just store it all together in one mason jar and drizzle some on whenever you toss together a jar. If you plan to take them to go, you can purchase little sauce/dressing containers like these, divide them into four, and just store them in the fridge.

Variations to Try

There are so many different ways to switch up Fattoush and even this recipe has some of my own twists to it! It typically doesn’t have spicy peppers, black olives, or feta cheese in it but I just love the flavors they add. If you love spicy like me, you can add pepperoncinis, cherry peppers, or pickled jalapenos.

Let’s talk tomatoes now. I used grape tomatoes cut in half in this recipe but you can also use roma tomatoes or grapevine tomatoes that have been diced!

I also love making my own pita chips from scratch because it tastes so much better and it’s actually really easy. If you don’t want to make your own, just buy some from the store to make this recipe even that much easier. I highly recommend trying to make them on your own once though!

How Long Does This Last in the Fridge?

These last in the fridge for 3 to 4 days which is why I never make more than 4 jars! Just make sure to pat try very well after washing all the ingredients you use like lettuce to ensure it lasts long without wilting.

Craving More Side Dishes? Try These Recipes Out!

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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Fattoush Salad Jars

Did you know you can meal prep salad in jars and they can stay fresh for 3 to 4 days? Fattoush is basically the Caesar salad of the Arab world and it’s a staple side dish on the dinner table in Ramadan. Let’s make this tangy and crunchy salad to enjoy throughout the week!

Did you know you can meal prep salad in jars and they can stay fresh for 3 to 4 days? Fattoush is basically the Caesar salad of the Arab world and it’s a staple side dish on the dinner table in Ramadan. Let’s make this tangy and crunchy salad to enjoy throughout the week!

45 minutes
45 minutes
4 jars

Ingredients

DRESSING
  • 1/2 cup olive oil
  • 3 to 4 tablespoons pomegranate molasses
  • 2 tablespoons lemon juice
  • 2 to 3 teaspoons minced garlic
  • 2 teaspoons sumac, to taste
  • 2 teaspoons dried mint
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt, adjust to taste
  • 1/4 teaspoon allspice
SALAD
  • 2 romaine lettuce heads, chopped thin
  • 1 cup diced cucumbers
  • 4 roma tomatoes, chopped
  • 1/4 cup chopped parsley
  • 1 cup black olives, sliced (optional)
  • 1 cup sliced pepperoncinis (optional)
  • 1/2 cup feta cheese, crumbled
PITA CHIPS
  • 2 pitas, torn into pieces
  • vegetable oil, for frying
  • salt, to taste

Instructions

MAKE THE DRESSING
  1. To a jar, add all the ingredients for the dressing - olive oil, pomegranate molasses, lemon juice, garlic, sumac, dried mint, black pepper, salt, and allspice.
  2. Shake around until evenly combined and set aside.
MAKE THE PITA CHIPS
  1. To a pan over medium heat, heat up vegetable oil to shallow fry. When the oil is hot, add the chopped pita and stir every now and then so it browns evenly.
  2. Once golden, take out the oil and drain any excess oil on a paper towel. Optional, season with a sprinkle of salt.
  3. Allow them to cool down completely and store them in a ziploc bag.
ASSEMBLE THE JARS
  1. To layer the jars, we'll start with the most wet ingredients at the bottom to least wet at the top to keep everything crunchy and fresh.
  2. Start with chopped pepperoncinis at the bottom. Then add the chopped tomatoes, sliced black olives, diced cucumbers, red onions, feta cheese, lettuce, and finally a bit of chopped parsley and fresh mint.
  3. Seal the jars up.
  4. In four small containers, divide the dressing into four equal amounts and seal it up.
  5. Store everything in the fridge.
  6. Whenever you want to enjoy a salad, empty the jar and dressing into a bowl and toss it all together. Add the pita chips in and enjoy!
 
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