Lebanese Fattoush Salad Fresh (Print Version)

Crisp greens, fresh veggies, and crunchy pita chips tossed with tangy sumac dressing.

# What You'll Need:

→ Salad

01 - 2 cups chopped mixed greens (romaine, arugula, or purslane)
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 chopped fresh parsley
07 - ¼ cup chopped fresh mint leaves

→ Pita Chips

08 - 2 pieces pita bread
09 - 2 tablespoons olive oil
10 - ½ teaspoon sea salt

→ Dressing

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

# How to Make It:

01 - Preheat oven to 375°F. Cut pita bread into bite-sized pieces. Toss with olive oil and sea salt. Bake on a sheet for 8 to 10 minutes until golden and crisp. Allow to cool.
02 - In a large bowl, mix chopped greens, tomatoes, cucumber, radishes, red onion, parsley, and mint.
03 - Whisk olive oil, lemon juice, red wine vinegar, sumac, garlic, salt, and pepper together until well blended.
04 - Add cooled pita chips to the salad. Pour dressing over and toss gently to combine.
05 - Taste and adjust seasoning as desired. Serve immediately to retain crispness.

# Additional Tips::

01 -
  • It comes together in 30 minutes flat, which means you can have something restaurant-quality on the table before anyone gets too hungry.
  • The pita chips add this irresistible textural surprise that keeps you coming back for more instead of putting your fork down.
  • Fresh herbs and that tart sumac dressing make even the simplest greens feel like they're dancing on your tongue.
02 -
  • Never dress the salad until you're ready to serve it, or you'll end up with a sad pile of wilted greens instead of the bright, crisp thing you were imagining.
  • The sumac is what separates this from any regular salad—don't skip it or substitute it with something else, because that tart, lemony note is literally the entire point.
03 -
  • Make your pita chips fresh the same day you're serving the salad—they're only truly magical for a few hours after they come out of the oven.
  • Keep your ingredients separate until the last possible moment, which sounds like extra work but guarantees that each bite has the same textural contrast you're after.
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