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Playing Rach's Mediterranean Salad: Fattoush With Tahini Ranch

Rach has one word for this Mediterranean "statement" salad: "Delicious!" It's also filling as written, she says, but for more protein or to make it even heartier, she and John sometimes add rotisserie or grilled chicken. Bonus: It comes together really quickly! 

For more statement salads from Rach, check out her Steak Salad and Bacon, Apple and Spinach Salad


For the Crispy Pita:
  • 3 pitas, torn and separated
  • Non-aerosol EVOO spray
  • 3 tablespoons za'atar seasoning or 2 teaspoons each ground cumin, coriander and sumac and granulated garlic
  • Salt
For the Dressing:
  • ½ cup tahini
  • ½ cup water
  • ½ cup Greek yogurt
  • 1 large clove garlic, grated
  • Juice of 1 lemon
  • 2 tablespoons good-quality EVOO
  • Salt and pepper
  • 1 cup mixed herbs (parsley, dill, mint, chives), finely chopped
  • Dash of hot sauce (optional)
For the Salad:
  • 1 large head of romaine or 5 Gem romaine lettuce, chopped
  • 3 Roma tomatoes, chopped
  • 3 Persian cucumbers or 1 ½ seedless English cucumbers, chopped
  • 1 red onion, chopped
  • 3 or 4 radishes, thinly sliced
  • Thinly sliced chicken (optional)


Serves: 4


For the pita, preheat oven to 375°F.  

Arrange pita on a parchment-lined baking sheet, spray with EVOO and season with za'atar or mixed spices and salt. Bake until browned and crispy.          

Rachael Ray 11" x 17" Baking Sheet

Rachael Ray 11" x 17" Baking Sheet

Rachael Ray

For the dressing, whisk up tahini, water, yogurt, garlic, juice of 1 lemon and EVOO. Season dressing with salt and pepper and stir in herbs. Adjust salt and pepper and add hot sauce (if using).     

For the salad, in a large salad bowl, combine lettuce, tomatoes, cucumbers, red onions and radishes with the toasted seasoned pita and toss with dressing to coat. Top with sliced chicken (if using).