This effortless Salmon salad is summer eating at its best. Crisp romaine, vibrant veggies, crunchy pita chips, and salty feta are all tossed in a tangy sumac vinaigrette, then topped with big, buttery flakes of hot smoked salmon. The best part? This meal is entirely no-cook — meaning you can whip it up on even the steamiest summer night.
What Is Hot Smoked Salmon?
This twist on fattoush salad leans on hot smoked salmon to make it main dish-worthy. While you’re likely familiar with cold smoked salmon — which is cured and then smoked at a low temperature so that it doesn’t cook — it’s high time you tried hot smoked salmon, too.
Hot smoked salmon is also cured, but it’s smoked with heat the same way meat is smoked. This means the fish is cooked through, firm, and ends up looking a whole lot like a regular cooked piece of salmon, except it comes with a delicious smoky flavor and can be enjoyed straight out of the fridge.
During the hot summer months, I always keep a package of hot smoked salmon in my refrigerator — it’s the easiest no-cook meal starter. You can find it at most grocery stores, usually in the seafood department by the packages of cold smoked salmon and lox.
Keep It No-Cook with Store-Bought Pita Chips
While stale pita bread is typically fried or toasted to make fattoush, here I take another no-cook shortcut and reach for pita chips. It might not be traditional, but I love that it keeps the oven off. I prefer the whole-grain ones, which lend a little more wholesomeness and extra toasty, nutty flavor.
- 1 clove garlic,
- 1/4 cup olive oil,
- 1 medium lemon,
- 1 tablespoon ground sumac, plus more for serving,
- 1/2 teaspoon kosher salt,
- 1/4 teaspoon freshly ground black pepper,
- 1 medium romaine lettuce heart,
- 1/2 medium English cucumber,
- 4 medium radishes,
- 2 medium scallions,
- 1 cup cherry or grape tomatoes,
- 1/4 cup packed fresh basil leaves
- Quartercup packed fresh mint leaves,
- 1/4 cup packed fresh parsley leaves,
- 1/2 (7 to 8-ounce) bag pita chips, preferably multi-grain (about 2 1/2 cups),
- 4 ounces feta cheese,
- 2 (4-ounce) hot smoked salmon fillets.
Mince 1 garlic clove and place in a large bowl. Add 1/4 cup olive oil, the juice of 1 medium lemon (about 3 tablespoons), 1 tablespoon ground sumac, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk well to combine.
Prepare the following ingredients, adding each to the bowl as you go. Halve 1 medium romaine lettuce heart lengthwise and slice crosswise into 1-inch wide ribbons. Thinly slice 1/2 medium English cucumber, 4 radishes, and 2 medium scallions. Halve 1 cup cherry or grape tomatoes. Tear fourth portion of cup packed fresh basil leaves, a quarter cup packed fresh mint leaves, and 1/4 cup packed fresh parsley leaves into bite-size pieces.
Add 1/2 (7 to 8-ounce) bag pita chips to the bowl (about 2 1/2 cups), breaking any large chips into bite-size pieces. Toss to coat all the ingredients in the vinaigrette. Crumble 4 ounces feta cheese over the salad and toss to combine. Divide the salad among 4 shallow bowls or plates. Flake 2 (4-ounce) hot smoked salmon fillets evely over the top. Sprinkle with more sumac and serve.