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Stonefruit Fattoush

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  • Author: Jackie
  • Total Time: 40
  • Yield: 6-8 1x


Units Scale

For the Salad

  • 1 large romaine lettuce head (or 2 little gem lettuces)
  • 1 pint sungold tomatoes, halved
  • 3 Persian cucumbers, finely diced
  • 10 medjool dates, quartered then charred in a hot pan
  • 4 ounces sheep’s milk feta cheese
  • 3 white or yellow nectarines
  • 1/3 cup chopped mint, about 1/3 bunch
  • 3 pitas, cut into pieces, tossed in olive oil, s+p, baked at 425 until
  • golden brown (about 6-7 minutes)
  • 3 tablespoons olive oil
  • Kosher salt
  • Black pepper

For the Dressing

  • Juice of about 2 lemons
  • 1 tablespoon honey
  • 1/2 cup olive oil
  • 1/2 teaspoon kosher salt
  • Black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sumac (optional)


  1. Preheat the oven to 400F. Cut the pita into wedges and lay between 2 sheet pans. Drizzle with olive oil, kosher salt, and black pepper and toss until the pita are evenly coated. Bake in preheated over for 7-8 minutes, or until golden brown. Remove from oven and set aside.
  2. As the pita chips are baking, begin to prep the vegetables. Cut the romaine, cucumbers, tomatoes, nectarines, and mint. Add to a mixing bowl.
  3. Next, cut the dates and char these in a pan until they become charred / browned.
  4. Make the dressing by combining all the ingredients in a glass jar and shake until emulsified.
  5. Assemble all the ingredients in a large mixing bowl, including the feta cheese, pita chips, vegetables, and nectarines. Dress with starting with about 1/4 cup of the dressing, and taste and adjust as desired. Serve immediately.
  • Prep Time: 25
  • Cook Time: 15
  • Category: Salad
  • Cuisine: Mediterranean