Lebanese Fattoush Salad (Printable View)

A fresh mix of greens, tomatoes, herbs, and crunchy pita chips tossed in a tangy sumac dressing.

# What You Need:

→ Salad

01 - 2 cups mixed greens (romaine, arugula, purslane), chopped
02 - 2 medium tomatoes, diced
03 - 1 large cucumber, diced
04 - 4 radishes, thinly sliced
05 - 1 small red onion, thinly sliced
06 - ½ cup fresh parsley, chopped
07 - ¼ cup fresh mint leaves, chopped

→ Pita Chips

08 - 2 pieces pita bread
09 - 2 tbsp olive oil
10 - ½ tsp sea salt

→ Dressing

11 - 3 tbsp extra-virgin olive oil
12 - 2 tbsp fresh lemon juice
13 - 1 tbsp red wine vinegar
14 - 1 to 1½ tsp ground sumac
15 - 1 garlic clove, minced
16 - ½ tsp salt
17 - ¼ tsp freshly ground black pepper

# How To Make It:

01 - Preheat the oven to 375°F. Cut pita bread into bite-sized pieces. Toss with olive oil and sea salt. Spread evenly on a baking sheet and bake for 8 to 10 minutes until golden and crisp. Allow to cool.
02 - In a large bowl, mix chopped greens, diced tomatoes, cucumber, radishes, red onion, parsley, and mint.
03 - Whisk olive oil, lemon juice, red wine vinegar, ground sumac, minced garlic, salt, and black pepper in a small bowl until emulsified.
04 - Add crispy pita chips to the salad. Pour dressing over and toss gently to combine.
05 - Taste and adjust seasoning if necessary. Serve immediately to retain crispness.

# Expert Tips:

01 -
  • It comes together in 30 minutes, but tastes like you spent hours layering flavors.
  • The sumac gives you this tart, lemony punch that makes you forget you're eating something this healthy.
  • Those pita chips stay crispy right up until you take the last bite—no sad soggy lettuce here.
02 -
  • The chips must go in at the very last second or they'll get soggy—this is non-negotiable if you want the salad to shine.
  • Sumac is tangy and a little goes a long way; start with 1 teaspoon and taste before adding the full amount, since brands vary in intensity.
03 -
  • Rub a raw garlic clove on the pita pieces before baking for an extra layer of flavor that's subtle but noticeable.
  • If you find your dressing tastes too oily or acidic, it's because you didn't whisk it properly—a good emulsion makes all the difference, so take 30 seconds to really whisk it together.
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