Fattoush with Yogurt-Tahini Dressing

March/April 2014

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In this healthy Lebanese-inspired fattoush salad recipe, lettuce, cucumbers and tomatoes are tossed with a yogurt dressing and topped with pita chips and feta cheese. Serve with Mediterranean grilled lamb chops or chicken.

Fattoush with Yogurt-Tahini Dressing

Makes: 4 servings

Serving Size: 1 cup

Active Time:

Total Time:


  • 1/3 cup nonfat plain yogurt
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground pepper
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt
  • 4 cups torn romaine lettuce
  • 1 cup halved and sliced cucumber
  • 1 cup halved cherry tomatoes
  • 1/2 cup broken pita chips
  • 1/4 cup crumbled feta cheese


  1. Whisk yogurt, tahini, lemon juice, cumin, oregano and pepper in a large bowl. Mash garlic and salt together with the side of a chef’s knife. Add the paste to the bowl and whisk to combine.
  2. Add lettuce, cucumber and tomatoes to the bowl and toss with the dressing. Serve topped with pita chips and feta.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate dressing (Step 1) for up to 3 days.


Per serving: 135 calories; 7 g fat (2 g sat, 3 g mono); 9 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 4 g total sugars; 6 g protein; 2 g fiber; 335 mg sodium; 355 mg potassium.

Nutrition Bonus: Vitamin A (90% daily value), Folate (24% dv), Vitamin C (17% dv)

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable, 1 fat

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