Pin It I stumbled onto fattoush during a random weeknight when I had leftover pita going stale and a crisper drawer bursting with vegetables. The sumac sitting in my spice drawer finally had a purpose, and that first bite, tart and crunchy and impossibly fresh, made me wonder why I'd ever bothered with boring salads before. It wasn't planned or precious, just hungry improvisation that turned into something I crave constantly now.
I made this for a small dinner party once, and my friend who claimed to hate salads went back for thirds. She kept asking what the secret was, and I had to admit it was just sumac and the willingness to let pita bread get properly golden. That night it became my go-to whenever I wanted to look effortlessly competent in the kitchen.
Ingredients
- Mixed greens: Romaine adds crunch, arugula brings peppery bite, and spinach softens everything, so use whatever combination feels right to you.
- Cherry tomatoes: Halve them so their juice mingles with the dressing, creating little pockets of sweetness throughout the bowl.
- Cucumber: Dice it into small cubes for a cool, hydrating contrast to the tangy dressing and crispy pita.
- Bell pepper: Red or yellow varieties add a slight sweetness and a satisfying crunch that holds up well when tossed.
- Radishes: Slice them thin so they add a peppery snap without overwhelming the other vegetables.
- Green onions: Their mild sharpness weaves through the salad, tying together the bolder flavors without shouting.
- Fresh parsley: Chop it roughly for bursts of green freshness that make every bite feel alive.
- Fresh mint: A little goes a long way, adding a cooling brightness that balances the sumac perfectly.
- Pita bread: Stale pita actually works better because it crisps up faster and stays crunchy longer once baked.
- Olive oil: Use a good extra-virgin for both the chips and the dressing, it carries the sumac and garlic beautifully.
- Ground sumac: This deep red spice tastes like concentrated lemon zest mixed with a hint of berry, and it transforms everything it touches.
- Fresh lemon juice: Squeeze it just before whisking so the dressing tastes bright and lively, not flat.
- Red wine vinegar: It adds a subtle tang that deepens the acidity without competing with the lemon.
- Garlic clove: Mince it finely so it dissolves into the dressing and doesn't hit you in sharp, raw chunks.
- Sea salt and black pepper: Season both the chips and the dressing generously, tasting as you go until everything sings.
Instructions
- Crisp the pita:
- Preheat your oven to 375°F and toss pita pieces with olive oil, sea salt, and sumac until every edge glistens. Spread them on a baking sheet in a single layer and bake for 8 to 10 minutes, flipping halfway, until they turn golden and shatter when you bite them.
- Whisk the dressing:
- Combine olive oil, lemon juice, red wine vinegar, sumac, minced garlic, sea salt, and black pepper in a small bowl, whisking until it emulsifies into a tangy, brick-red drizzle. Taste it and adjust the salt or lemon if it needs more punch.
- Prep the vegetables:
- Toss your mixed greens, halved tomatoes, diced cucumber, bell pepper, sliced radishes, green onions, parsley, and mint into a large bowl. Let the colors pile up like a farmers market haul.
- Dress and toss:
- Drizzle the sumac dressing over the vegetables and toss gently with your hands or tongs, making sure every leaf and cube gets coated. The dressing should cling without drowning anything.
- Add the crunch:
- Right before serving, scatter the cooled pita chips over the top so they stay crisp and don't turn soggy. Serve immediately while everything still has that just-made energy.
Pin It There was an afternoon when I packed this salad for a picnic and forgot to keep the pita chips separate. By the time we sat down to eat, they'd turned into sad, soggy shards, and I learned my lesson the hard way. Now I always carry the chips in a little bag on the side, and the first crunch after I scatter them on top feels like a small victory every single time.
Serving Suggestions
This salad shines alongside grilled chicken, lamb skewers, or crispy falafel, soaking up any extra tahini or yogurt sauce that puddles on the plate. I've also served it as a light main dish on sweltering summer nights when turning on the stove feels like punishment. The vegetables stay cool and refreshing, and the pita chips make it feel substantial enough to call dinner without any guilt.
Storage and Leftovers
Store the dressed salad and pita chips separately if you have any left over, though honestly that rarely happens. The vegetables will keep in the fridge for a day if undressed, and you can make a fresh batch of dressing in under two minutes. The pita chips stay crisp in an airtight container at room temperature for up to three days, ready to revive any sad lunch salad you throw together.
Variations and Swaps
I've added crumbled feta when I wanted something creamier, and sliced Kalamata olives when I craved a briny kick. For a gluten-free version, swap the pita for toasted chickpeas or skip the chips entirely and let the vegetables do all the talking. You can also toss in leftover grilled vegetables, roasted chickpeas, or even diced avocado if you're feeling adventurous.
- Try adding pomegranate seeds for bursts of sweetness that pop against the tangy dressing.
- Swap mint for fresh dill if you want a more herbaceous, less cooling flavor.
- Use toasted lavash or flatbread instead of pita for a different kind of crunch.
Pin It This salad never gets old because it tastes like sunshine and crunch and the kind of meal that makes you feel good without trying too hard. Keep the pita chips separate until the last second, and you'll understand why I make this at least twice a week.
Recipe FAQs
- → What gives the salad its distinctive tangy flavor?
The tangy notes come from a sumac-based dressing combining lemon juice, red wine vinegar, garlic, and spices for a zesty finish.
- → How can I keep the pita chips crunchy?
Bake the pita pieces until golden and add them to the greens just before serving to maintain their crisp texture.
- → Can I substitute the pita chips for a gluten-free option?
Yes, you can use gluten-free pita bread or omit the chips entirely for a gluten-free variation.
- → What herbs are used to enhance the salad’s freshness?
Fresh parsley and mint are added to boost the salad's aromatic and refreshing qualities.
- → Is this dish suitable for a vegetarian and dairy-free diet?
Yes, the combination of fresh vegetables, herbs, and a dairy-free dressing makes it appropriate for vegetarian and dairy-free preferences.