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–+ servings

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!
Prep Time45 minutes
Total Time45 minutes
Yields4 jars
Print Recipe Pin Recipe
Servings4 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!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!