Fattoush Crunch Salad (Printable)

Bright greens and crisp pita chips tossed in a zesty sumac dressing with fresh veggies and herbs.

# What You Need:

→ Salad

01 - 4 cups mixed greens (romaine, arugula, or spinach)
02 - 1 cup cherry tomatoes, halved
03 - 1 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

# How To Make It:

01 - Preheat oven to 375°F. Toss pita bread pieces with olive oil, sea salt, and sumac. Spread evenly on a baking sheet and bake for 8 to 10 minutes, turning once, until golden and crisp. Remove from oven and let cool.
02 - In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, ground sumac, minced garlic, sea salt, and black pepper until well combined.
03 - In a large bowl, mix together the mixed greens, halved cherry tomatoes, diced cucumber, diced bell pepper, sliced radishes, sliced green onions, chopped parsley, and chopped mint.
04 - Pour the sumac dressing over the salad and toss gently to ensure even coating of all ingredients.
05 - Just before serving, sprinkle the cooled pita chips on top to preserve their crunch.

# Expert Suggestions:

01 -
  • It comes together in 30 minutes, making it perfect for those nights when you want something fresh without the fuss.
  • The pita chips stay your little secret weapon, turning an ordinary salad into something crispy and crave-worthy.
  • Sumac is the underrated flavor that makes people ask what's different, and you get to smile knowingly.
02 -
  • Add the pita chips at the very last moment, or they'll soften and defeat the whole purpose of having them.
  • Sumac is the ingredient that makes this dish itself; don't substitute lemon zest or vinegar and expect the same magic.
  • If your dressing tastes too sharp, add a touch more oil rather than reaching for more salt.
03 -
  • Make the dressing and toast the chips ahead of time, then assemble the salad right before you eat so everything stays at its best texture.
  • If you're serving this to a group, put the pita chips on the side and let people add them to their own bowls so they don't get stale while you're talking.
Return