Fattoush Crunch Salad (Printable)

Fresh greens, crisp veggies, pita chips, and zesty sumac dressing create a tangy, crunchy delight.

# What you'll 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 tbsp olive oil
11 - 1/2 tsp sea salt
12 - 1/2 tsp ground sumac

→ Sumac Dressing

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

# Preparation steps:

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

# Expert advice:

01 -
  • The pita chips stay genuinely crispy right up until the last bite, a small miracle worth protecting.
  • Sumac brings a subtle tartness that means you don't need as much lemon, creating a dressing that feels balanced rather than harsh.
  • It comes together in thirty minutes, which means you can make it on a Tuesday without any fuss.
02 -
  • The pita chips must go in at the very last second or they'll absorb moisture from the dressing and lose their crunch, which fundamentally changes the eating experience.
  • Sumac oxidizes and loses its brightness once cut or ground, so if you can find whole sumac berries to grind yourself, the flavor will be noticeably more vibrant than pre-ground.
03 -
  • Make the dressing earlier in the day if you want, but add the pita chips no more than five minutes before serving—this is the one rule that matters.
  • If you're doubling the recipe for a crowd, keep the chips and dressing separate until the very moment you serve, then have someone dress the salad at the table so nothing goes soggy.
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