Fattoush Crunch Salad (Printable)

A fresh mix of greens, vegetables, crispy pita chips, and zesty sumac dressing for a tangy, crunchy bite.

# 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 medium 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 - Set oven temperature 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 halfway, until golden and crisp. 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 emulsified.
04 - In a large salad bowl, mix together the greens, cherry tomatoes, cucumber, bell pepper, radishes, green onions, parsley, and mint.
05 - Drizzle the sumac dressing over the salad and toss gently to coat all ingredients evenly.
06 - Just before serving, top the dressed salad with the crispy pita chips to preserve their crunch.

# Expert Tips:

01 -
  • The pita chips stay shatteringly crispy even as they soak up that tart, summery dressing.
  • It comes together in thirty minutes but tastes like you've been cooking all morning.
  • Fresh mint and parsley make your kitchen smell like a Mediterranean market.
02 -
  • If you add the pita chips too early, they'll turn soft and chewy—save them for the very last moment, even if your guests are hovering.
  • The sumac dressing gets better as it sits because the garlic infuses into the oil, so you can make it an hour ahead and just keep the chips separate.
03 -
  • The secret to keeping pita chips crispy is letting them cool completely on the baking sheet before you put them anywhere, even the salad.
  • If your sumac tastes dusty or bitter, you have the wrong variety—seek out real sumac from a Middle Eastern grocery store, and your entire salad will taste like you've unlocked something.
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