Fattoush Crunch Salad (Print View)

Refreshing salad blending mixed greens, crisp vegetables, pita chips, and zesty sumac dressing.

# Components:

→ Salad

01 - 4 cups mixed greens (romaine, arugula, or spinach)
02 - 1 cup cherry tomatoes, halved
03 - 1 medium cucumber, diced
04 - 1 bell pepper (red or yellow), diced
05 - 4 radishes, thinly sliced
06 - 3 green onions, sliced
07 - 1/4 cup fresh parsley, chopped
08 - 1/4 cup fresh mint, chopped

→ Pita Chips

09 - 2 pita breads, cut into bite-sized pieces
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon sea salt
12 - 1/2 teaspoon ground sumac

→ Sumac Dressing

13 - 1/4 cup extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon red wine vinegar
16 - 1 teaspoon ground sumac
17 - 1 garlic clove, minced
18 - 1/2 teaspoon sea salt
19 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Preheat oven to 375°F (190°C).
02 - Toss pita bread pieces with olive oil, sea salt, and ground sumac. Spread on a baking sheet and bake for 8 to 10 minutes, turning once, until golden and crispy. Allow to cool.
03 - Whisk together olive oil, lemon juice, red wine vinegar, ground sumac, minced garlic, sea salt, and black pepper in a small bowl until combined.
04 - Combine mixed greens, cherry tomatoes, cucumber, bell pepper, radishes, green onions, parsley, and mint in a large bowl.
05 - Drizzle salad evenly with the sumac dressing and toss gently to coat all ingredients.
06 - Top the salad with crispy pita chips just before serving to maintain their crunch.

# Expert Advice:

01 -
  • It's ready in under 30 minutes and feels like you've been cooking all day.
  • The pita chips stay crispy if you add them at the last second—a small trick that completely changes everything.
  • Sumac gives you that tangy brightness without needing more salt or acidity.
02 -
  • If you dress the salad too far in advance, even by 15 minutes, the pita chips soften and lose their appeal—add them last.
  • Sumac is acidic and salty; if you use it generously in both the chips and the dressing, taste before adding extra salt elsewhere.
  • The cucumber releases water as it sits; if you're prepping ahead, dice it as close to serving as possible.
03 -
  • If your pita bread is thin and tears easily, brush it with oil first and the pieces will hold together better while baking.
  • A squeeze of pomegranate molasses in the dressing adds a subtle complexity that most people can't identify but definitely taste.
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