Salpicon Fattoush Salad with Chipotle Dressing

u99ykxv3rdeegfha7kpeiod9yij1o1dyzqpqzm2 8k0

A salad filled with the stuff dreams are made of, including tender steak, silky avocado, radish, and feta! Blogger and chef Kate Ramos of ¡Hola! Jalapeño made us this Middle Eastern inspired recipe for a bread salad using our very own flatbread and a spicy chipotle dressing that brings it all together perfectly. Thanks, Kate!

Salpicon Fattoush Salad Recipe

Salpicon Fattoush Salad with Chipotle Dressing
By: Kate Ramos of ¡Hola! Jalapeño

Serves: 6-8
Prep Time:
Cook Time:

Salpicon Fattoush Salad with Chipotle Dressing


  • For the Steak:
  • 2 pounds flank steak
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chile powder
  • 1/2 teaspoon ground black pepper
  • For the Flatbread Crisps:
  • 1 (10-ounce) package Flatout Artisan Thin Flatbread Pizza Crust
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • For the Chipotle Dressing:
  • 2 chipotles en adobo, minced
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • For the Salad:
  • 1 large head Romaine lettuce, washed, dried, and chopped
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber, sliced
  • 4 radishes, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 avocado, peeled, pitted, and sliced
  • 1 cup crumbled feta cheese


Heat oven to 375°F.

For the Steak:
Lay meat on a cutting board and cover with a piece of plastic wrap. Pound with a meat tenderizer or rolling pin until it is an even thickness. Transfer to a baking sheet and rub all over with the tablespoon of oil.
Combine garlic, salt, cumin, and black pepper in a bowl then rub steak with the mixture on both sides. Let sit at room temperature for 30 minutes.

For the Flatbread Crisps:
Cut the flatbread into small triangles and place on a baking sheet. Drizzle with the oil and sprinkle with the salt then toss to coat the crisps in oil. Lay out in a flat layer and bake for 15 minutes or until golden and crisp, turning every 5 minutes.
Remove from oven and let cool. Turn oven up to 450°F.

For the Dressing:
Combine all the ingredients in a sealable jar. Seal tightly and shake until combined.

For the Salad:
Once oven is hot, roast meat until cooked to desired doneness; about 5 minutes for rare and 10 minutes for medium-well. Let sit about 10-15 minutes before slicing.
Meanwhile toss lettuce, tomatoes, cucumber, radishes, and onion in a large bowl with the flatbread crisps and dressing. Arrange on a large platter and top with sliced steak, avocado, and feta.

Rate and Review

background aesthetic has no informational purpose 5