Pin it The first time I made fattoush, I was standing in my kitchen on a sweltering summer afternoon, watching a friend chop herbs with such ease that I felt suddenly inspired to try something new. She'd just returned from Lebanon and kept talking about this salad her grandmother made, where the crunch of the pita chips fought against the softness of everything else. I found myself hunting through my spice cabinet for sumac, a ingredient I'd never bought before, and that tangy-lemony powder became the moment everything clicked into place. That afternoon salad turned into something I make almost every week now, especially when the heat makes me crave something bright and alive.
I remember bringing this to a potluck where everyone else had brought something heavy and creamy, and watching people go back for seconds of this bright green salad told me everything I needed to know. My neighbor kept asking what made it taste so different, and I realized it was the sumac—that ingredient most people skip over—that gives fattoush its personality. She bought sumac the next day and texted me photos of her version all through the following week.
Ingredients
- Mixed greens: Romaine holds up best if your salad sits for a few minutes, but arugula and spinach add their own peppery note that plays beautifully with the sumac.
- Cherry tomatoes: Halving them lets them release just enough juice to mingle with the dressing without making everything soggy.
- Cucumber and bell pepper: The cool, crisp vegetables are what make this salad refreshing rather than filling.
- Radishes: That slight peppery bite they bring is exactly what keeps this from feeling one-dimensional.
- Green onions, parsley, and mint: These three are the soul of the dish—don't skip the mint, it's what makes people say this tastes like something they've never had before.
- Pita breads: Day-old pita works fine, but fresh pita crisps up into something almost caramelized at the edges.
- Olive oil: Extra-virgin here because you can actually taste it, and the peppery notes matter.
- Sumac: This is the non-negotiable ingredient—it's tart, slightly floral, and you'll start seeing it everywhere once you bring it home.
- Lemon juice and red wine vinegar: The combination gives depth; lemon alone would be one-note.
- Garlic and black pepper: Just enough to anchor the brightness without overpowering the herbs.
Instructions
- Toast your pita chips:
- Cut the pita into bite-sized pieces and toss with olive oil, sea salt, and sumac, then spread on a baking sheet. Bake at 375°F for 8 to 10 minutes, turning halfway through, until they're golden and crispy at the edges but still have a little give in the center. The smell is incredible—your kitchen will smell like a Lebanese bakery.
- Whisk the dressing:
- In a small bowl, combine the olive oil, lemon juice, red wine vinegar, ground sumac, minced garlic, sea salt, and black pepper. Taste it before you move on—it should make your mouth water and your lips pucker just slightly from the sumac and lemon.
- Build your salad base:
- In a large bowl, combine all the greens, tomatoes, cucumber, bell pepper, radishes, green onions, parsley, and fresh mint. You want color everywhere—this should look like a garden.
- Dress and toss gently:
- Drizzle the sumac dressing over the greens and toss everything together, using your hands if you need to, until every leaf is lightly coated. Don't be timid, but don't crush the greens into submission either.
- Top with chips and serve:
- Add the pita chips right before serving and give everything one more gentle toss. This is the moment where the crispy chips meet the soft vegetables and cool dressing, and it's worth waiting for.
Pin it This salad became my answer to the question of what to bring when I don't know what else to make, because it's one of those rare dishes that feels special without requiring any special skills. There's something about the way the acid from the lemon and vinegar lifts everything up that reminded me why I fell in love with cooking in the first place.
Why Sumac Changes Everything
Sumac is the ingredient that turns a regular salad into something people remember. It's tart and slightly floral, with this lemony quality that makes you think you've added more acidity than you actually have, so start with a small amount and taste as you go. Once you bring it home, you'll find yourself sprinkling it on roasted vegetables, scrambled eggs, and grilled chicken—it becomes one of those staples you wonder how you ever cooked without.
Making It Your Own
The beauty of fattoush is that it's flexible enough to change with whatever you have on hand or whatever you're craving. If you love the richness of cheese, crumble some feta over the top right before serving, or scatter some briny olives through the mix. For a heartier version, add some chickpeas or grilled tofu, and suddenly you have something that could stand as a main course.
The Timing Question
People often ask if they can make this ahead, and the honest answer is yes and no. You can prep everything in advance—chop all your vegetables, make your dressing, bake your pita chips—but the actual assembly needs to happen just before you eat. The moment the dressing touches the greens is the beginning of a clock that counts down to softness, so treat this as a last-minute toss whenever possible.
- Bake your pita chips while your guests are arriving so they're warm and crispy when you need them.
- Store the dressing in a jar and give it a good shake right before using it to re-emulsify the oil and vinegar.
- Cut your vegetables no more than an hour before serving so they stay crisp and don't start to weep.
Pin it This salad reminds me that sometimes the most satisfying meals are the ones that feel effortless to make and delicious to eat. Serve it cold, serve it right away, and watch people come back asking what that magic ingredient is.
Recipe FAQs
- → How can I keep pita chips crunchy in the salad?
To maintain the crunch, add the pita chips just before serving to prevent them from becoming soggy.
- → Can I substitute any greens for the mixed greens listed?
Yes, you can use romaine, arugula, spinach, or any fresh crisp greens you prefer for a similar texture and flavor.
- → What is sumac and how does it affect the flavor?
Sumac is a tangy, lemony spice common in Middle Eastern cuisine that adds a refreshing, slightly tart note to the dish.
- → Are there gluten-free options for the pita chips?
Gluten-free pita or omitting the chips altogether can make this salad suitable for gluten-sensitive diets.
- → Can additional ingredients like cheese or olives be added?
Adding crumbled feta or sliced olives can enhance flavor, though they alter the original dairy-free nature of the dish.