Fattoush Crunch Salad (Printable Version)

A colorful mix of greens, fresh veggies, crunchy pita chips, and tangy sumac dressing in a vibrant salad.

# Ingredient List:

→ 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 the oven to 375°F and prepare for baking.
02 - Toss pita pieces with olive oil, sea salt, and ground sumac. Arrange on a baking sheet and bake for 8 to 10 minutes, turning once halfway, until golden and crisp. Allow to cool.
03 - Whisk together olive oil, lemon juice, red wine vinegar, ground sumac, minced garlic, sea salt, and black pepper until fully combined.
04 - In a large bowl, mix 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 evenly.
06 - Sprinkle the crispy pita chips over the salad immediately before serving to maintain their texture.

# Expert Tips:

01 -
  • It comes together in 30 minutes, yet tastes like you've spent the afternoon in the kitchen.
  • The tangy sumac dressing wakes up your palate in a way bottled vinaigrettes simply cannot.
  • That pita chip crunch doesn't fade if you time it right—a small detail that transforms an ordinary salad into something craveable.
02 -
  • Never dress the salad more than 10 minutes before serving, or the greens will begin to wilt and the pita chips will soften into submission.
  • Add the pita chips literally as you plate—I learned this the hard way after watching a beautiful salad turn soggy at a dinner party.
  • Sumac is not negotiable; it's the entire personality of this dish, so find it rather than substituting lemon zest alone.
03 -
  • Make your pita chips in bulk on a quiet afternoon and store them in an airtight container for up to three days—they're endlessly useful for salads, soups, or snacking.
  • If you can't find sumac, this salad falls flat; resist the temptation to substitute, and instead order it online or visit a Middle Eastern or Mediterranean market.
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