Fattoush Crunch Salad (Print)

Vibrant mixed greens with crisp pita chips and zesty sumac dressing for a refreshing, tangy flavor.

# 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 the oven to 375°F (190°C).
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 brown and crispy. Remove and allow to cool.
03 - 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.
04 - In a large bowl, combine mixed greens, halved cherry tomatoes, diced cucumber, diced bell pepper, sliced radishes, sliced green onions, chopped parsley, and chopped mint.
05 - Drizzle the sumac dressing over the salad and toss gently to coat evenly.
06 - Top the salad with the cooled pita chips just before serving to ensure they remain crisp.

# Expert Advice:

01 -
  • The contrast of crispy pita against tender greens keeps every bite interesting and prevents that soggy salad disappointment.
  • Sumac brings a bright, lemony punch without any acidity burn—it's like someone bottled Mediterranean sunshine.
  • Ready in 30 minutes but tastes like you spent the afternoon in a Beirut market.
02 -
  • Never dress the salad more than 10 minutes before serving, or the greens will begin their descent into wilted sadness.
  • The pita chips must cool completely before touching the salad—warm chips absorb dressing and turn into papery regret.
  • Sumac is essential here; it's not optional—lemon juice alone won't capture that same tangy brightness that defines the dish.
03 -
  • Keep a small bowl of extra pita chips on the side at the table so people can add more crunch as they eat—it's like giving them the option to customize their own experience.
  • If you're making this ahead for meal prep, keep the components separate and assemble only when you're ready to eat; it takes less time than microwaving leftovers.
Back