Fattoush Crunch Salad (Print Version)

Crisp greens and veggies tossed with sumac dressing and crunchy pita chips for vibrant flavor.

# What You'll Need:

→ 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

# How To Make It:

01 - Preheat the oven to 375°F.
02 - Toss pita bread pieces with olive oil, sea salt, and ground sumac. Spread evenly on a baking sheet and bake for 8 to 10 minutes, turning once, until golden and crisp. 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 well combined.
04 - In a large bowl, combine mixed greens, cherry tomatoes, diced cucumber, diced bell pepper, sliced radishes, green onions, chopped parsley, and chopped mint.
05 - Drizzle the sumac dressing over the salad ingredients and toss gently to coat evenly.
06 - Top the dressed salad with crispy pita chips just before serving to maintain their crunch.

# Expert Tips:

01 -
  • The pita chips stay shatteringly crisp if you add them at the last second, turning every forkful into a textural surprise.
  • Sumac brings a lemony punch without any extra citrus, and it makes the whole bowl taste brighter than it has any right to.
  • You can toss in whatever vegetables are lingering in your fridge and it still works, no strict rules or fussy measurements required.
02 -
  • Never dress the salad more than a minute before eating, or the greens will wilt and the pita chips will lose their crunch entirely.
  • Sumac can vary wildly in tartness depending on the brand, so taste your dressing and adjust the lemon juice accordingly.
  • If your pita chips come out chewy instead of crisp, your oven wasn't hot enough or you crowded the pan, give them space and a higher temp next time.
03 -
  • Toast extra pita chips and keep them on hand for snacking, they disappear faster than you'd think.
  • If you can't find sumac, mix lemon zest with a tiny pinch of salt and smoked paprika for a rough approximation, though nothing quite matches the real thing.
  • Massage the greens gently with a pinch of salt before dressing to soften them slightly and help the flavors cling better.
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