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Vegetarian Fattoush with Tahini Ranch Dressing and Classic Cutlets

Vegetarian Fattoush with Tahini Ranch Dressing and Classic Cutlets


Crispy Pita:

  • 3 pitas, torn and separated

  • Non aerosol EVOO cooking spray

  • 3 Tablespoons za’atar seasoning 

  • (or 2 teaspoons each cumin, coriander, sumac, granulated garlic, za’atar leaves or oregano)  

  • Salt


  • ½ cup Tahini, such as La Boite

  • ½ cup water

  • ½ cup Greek yogurt

  • Juice of 1 lemon

  • 2 Tablespoons EVOO, extra virgin olive oil

  • Salt and pepper

  • 1 large clove garlic, grated

  • 1 cup fresh mixed herbs, combined: parsley, dill, mint, chives, finely chopped  

Meati Classic Cutlets and Salad:

  • 4 Meati Classic Cutlets, thawed

  • 1 teaspoon granulated garlic

  • 1 teaspoon granulated onion

  • Salt and pepper

  • 2 Tablespoons EVOO

  • Halved lemon

  • 1 large or 5 gem Romaine lettuce, chopped

  • 3 Roma tomatoes, chopped

  • 3 Persian cucumbers or 1 ½ seedless English cucumber, chopped

  • 1 red onion, chopped

  • 3-4 radishes, thinly sliced

  • 1 Tablespoon za’atar


Crispy Pita:

  1. Preheat oven to 375 F. 

  2. Arrange the pita on a baking sheet and spray with EVOO, season with za’atar or mixed spices and salt. Bake until browned and crispy.


  1. Whisk up the Tahini, water, yogurt, juice of 1 lemon and EVOO. Season the dressing with salt and pepper and stir in the garlic and fresh herbs. Adjust salt and pepper. 

Meati Classic Cutlets and Salad:

  1. Season Meati Classic Cutlets with granulated garlic and onion, salt and pepper, drizzle with EVOO and let stand for 10 minutes. Preheat a griddle or cast iron pan over medium high heat. Add the thawed Classic Cutlets to the pan along with a halved lemon (cut side down), and cook about 6-8 minutes, turning occasionally. Douse the cooked cutlets with the charred lemon and let rest 5 minutes. Slice into strips.

  2. 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 Classic Cutlets and a bit more za’atar.