Grilled Vegetables and White-Bean Fattoush

Grilled Vegetables and White-Bean Fattoush
Photo: Con Poulos
Total Time:
50 mins

Grilled peppers and red onion are combined with briny feta and herb-coated cannellini beans in this take on a Lebanese fattoush salad. Pita chips and a generous drizzle of red-wine vinaigrette bring crunch and brightness.


  • ½ cup extra-virgin olive oil

  • 2 teaspoons harissa powder

  • 3 assorted bell peppers, seeded and quartered lengthwise

  • 1 red onion, cut into ½-inch-thick rounds

  • Kosher salt and freshly ground pepper

  • 3 tablespoons red-wine vinegar

  • 5 cups escarole, preferably lighter inner leaves, chopped

  • 1 can (15 ounces) cannellini beans, drained and rinsed

  • 1 cup mixed fresh herbs, such as parsley, dill, and cilantro

  • Crumbled feta and pita chips, for serving


  1. Preheat a grill or broiler to medium-high. Stir together 2 tablespoons oil and harissa. Brush mixture over peppers and onion; season lightly with salt and pepper. Grill, turning once, until tender and charred in places, about 15 minutes.

  2. Whisk together vinegar and remaining 6 tablespoons oil; season with salt and pepper. Toss escarole with 2 tablespoons dressing; season with salt and pepper. Mound onto a serving platter.

  3. Toss beans and herbs with 2 more tablespoons dressing and pile alongside. Place grilled vegetables, feta, and pita chips next to greens and drizzle with more dressing. Serve.

Cook's Notes

You can find harissa powder, which is an earthy mix of ground paprika, peppers, and caraway, in the spice aisle of most grocery stores.

Related Articles