Fattoush Crunch Salad (Print Version)

Crisp greens, crunchy pita chips, and zesty sumac dressing create a fresh, tangy Middle Eastern 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 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

# How To Make:

01 - Set the oven temperature to 375°F and allow it to heat fully.
02 - Toss pita bread pieces with olive oil, sea salt, and ground sumac. Arrange evenly on a baking sheet and bake for 8 to 10 minutes, turning once halfway, until golden and crispy. Allow to cool.
03 - Whisk together extra-virgin olive oil, fresh lemon juice, red wine vinegar, ground sumac, minced garlic, sea salt, and black pepper until emulsified.
04 - Combine mixed greens, halved cherry tomatoes, diced cucumber, diced bell pepper, sliced radishes, sliced green onions, chopped parsley, and chopped mint in a large bowl.
05 - Drizzle the sumac dressing over the salad and toss gently to evenly coat all ingredients.
06 - Sprinkle the crispy pita chips atop the salad immediately before serving to maintain their crunch.

# Expert Tips:

01 -
  • The pita chips stay shatteringly crisp right until you eat them—no soggy sad salad here.
  • Sumac brings a citrusy punch without needing extra lemon, making everything taste brighter and more alive.
  • It comes together in thirty minutes, perfect for when you want something restaurant-quality but haven't planned ahead.
02 -
  • Add the pita chips right before eating—seriously, the moment they touch the wet dressing they start surrendering their crunch and turn into chewy sadness.
  • The sumac is not optional; it's what makes this taste like something special rather than just a regular salad with chips thrown on top.
03 -
  • Make the dressing and toast the chips up to four hours ahead, then assemble everything just before eating so the salad stays crisp and alive on your plate.
  • If you can't find sumac at a regular grocery store, look at Middle Eastern markets or order it online—it's completely worth the small effort because it transforms how everything tastes.
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