Save to Pinterest My neighbor brought back a container of fattoush from a trip to Lebanon, and I still remember the way those crispy pita chips held their crunch even hours later, nestled among the brightest greens and most alive-tasting vegetables I'd ever had. The dressing hit my tongue with this unexpected tartness—sumac, she explained, handing me the recipe scribbled on the back of an envelope. That afternoon, I understood why this salad had been part of Middle Eastern tables for generations: it's a celebration of freshness, contrast, and the simple magic of things that crunch.
I made this for a potluck on a sweltering June evening when everyone was too hot to eat anything heavy, and it disappeared faster than anything else on the table. People kept coming back asking what was in the dressing, holding their plates closer, trying to catch that bright sumac flavor before it mingled completely with everything else.
Ingredients
- Mixed greens: Use whatever combination speaks to you—romaine adds structure, arugula brings peppery bite, spinach adds earthiness. I've learned that a mix keeps every bite interesting.
- Cherry tomatoes: Halve them so they catch the dressing instead of rolling away; their sweetness anchors the entire salad.
- Cucumber: Diced small enough to distribute evenly, creating pockets of cooling relief with each forkful.
- Bell pepper: Red or yellow work equally well; the color matters less than the crisp texture they provide.
- Radishes: Slice them paper-thin if your knife skills allow—they add a subtle bite that keeps things lively.
- Green onions: The white and light green parts add mild onion flavor without overwhelming the more delicate herbs.
- Fresh parsley and mint: These aren't garnish—they're essential structure; their brightness is what transforms vegetables into something memorable.
- Pita breads: Look for fresh ones; day-old pita will crisp differently and might taste slightly stale even after toasting.
- Olive oil for chips: Don't shy away from it; the oil is what creates that golden, crunchy exterior.
- Ground sumac: This is the secret ingredient that gives fattoush its signature tang—it's worth finding at a Middle Eastern market or online rather than skipping it.
- Extra-virgin olive oil for dressing: Use something you actually enjoy tasting on its own; this is not the place to use the cooking-grade bottle.
- Fresh lemon juice: Squeeze it yourself just before making the dressing; bottled loses something essential in translation.
- Red wine vinegar: It adds depth without the sharpness of white vinegar, balancing the sumac beautifully.
- Garlic: One clove minced fine distributes its flavor evenly without overpowering the delicate greens.
Instructions
- Heat your oven and prepare:
- Set the oven to 375°F and give it a moment to fully preheat while you cut your pita into bite-sized pieces—they should be small enough to eat easily but large enough not to disappear into the salad.
- Toast the pita chips to golden glory:
- Toss your pita pieces with olive oil, sea salt, and sumac, then spread them single-layer on a baking sheet. After about 4 minutes, give them a gentle shake or stir so they brown evenly, then continue until they're golden and making soft crackling sounds—about 8-10 minutes total.
- Cool them completely:
- Let the chips rest on the baking sheet for a few minutes before transferring to a plate, or they'll continue cooking from residual heat. This pause matters.
- Whisk the dressing with intention:
- In a small bowl, combine the olive oil, fresh lemon juice, red wine vinegar, sumac, minced garlic, salt, and pepper. Whisk until it emulsifies slightly and the sumac particles distribute evenly throughout—you'll notice the dressing take on a subtle golden hue.
- Compose your salad:
- Pile all your greens, tomatoes, cucumber, bell pepper, radishes, green onions, parsley, and mint into a large bowl. Take a moment to notice how vibrant it looks before anything else touches it.
- Dress and toss with care:
- Pour the sumac dressing over the vegetables and toss gently but thoroughly, using your hands or salad servers to coat everything evenly without bruising the delicate leaves.
- Add the chips at the final moment:
- Just before serving, scatter the crispy pita chips over the top and give everything one more gentle toss. This final timing is what keeps them crunchy and transforms the salad from good to crave-worthy.
Save to Pinterest What strikes me most about fattoush is how it transformed the way I think about salads—no longer side dishes waiting to be tolerated, but vibrant, textured dishes that deserve to be the main event. The first time someone asked for seconds, I knew I'd found something worth making again and again.
The Magic of Sumac
Sumac is a burgundy-purple spice made from dried berries, and it brings a bright, lemony tang that feels almost magical when you taste it for the first time. Unlike citric acid, sumac doesn't make things taste sour—it makes them taste alive, adding complexity that a squeeze of lemon alone cannot replicate. Once you taste it, you'll start spotting it in Middle Eastern markets and wondering why it took so long to find it.
Variations That Work
I've made this salad dozens of different ways depending on what's in the garden or what I'm serving it alongside. Add crumbled feta for richness, scatter pomegranate seeds for unexpected bursts of tartness, or toss in sliced olives if you want something briny and bold. For a gluten-free version, use gluten-free pita or skip the chips entirely and double the fresh herbs instead.
Serving and Storage
Fattoush is best served immediately, while the pita chips still hold their crunch and the greens are cool and crisp. It pairs beautifully alongside grilled meats, makes an excellent side for falafel, or stands completely on its own as a light dinner. If you have leftovers—which is rare—keep the dressing and pita chips separate, storing them in the refrigerator for up to a day.
- If you must make it ahead, prepare everything separately and assemble just before serving.
- The dressing keeps for up to three days, making it perfect for spontaneous salads throughout the week.
- Double the pita chips recipe; they disappear fast and are worth having on hand.
Save to Pinterest This salad has become my go-to when I want something refreshing and bright, something that feels celebratory without any fuss. Once you make it, it becomes the kind of recipe you return to again and again.
Recipe FAQs
- → What ingredients give this salad its signature crunch?
The crispy pita chips baked with olive oil and sumac provide a delightful crunch that contrasts with the fresh greens and vegetables.
- → How is the sumac dressing prepared?
Combine extra-virgin olive oil, fresh lemon juice, red wine vinegar, ground sumac, minced garlic, sea salt, and black pepper, whisking until well blended.
- → Can this salad be made gluten-free?
Yes, substitute traditional pita with gluten-free pita or omit the chips entirely while retaining the salad's fresh flavors.
- → What herbs enhance the fresh flavor of the salad?
Chopped fresh parsley and mint add bright, aromatic notes that complement the crisp vegetables and tangy dressing.
- → How should the pita chips be prepared for the best texture?
Toss pita pieces with olive oil, sea salt, and ground sumac, then bake at 375°F (190°C) for 8–10 minutes until golden and crispy, turning once.