Save to Pinterest My neighbor Samira once invited me over to help prep for a family gathering, and I watched her toss together this salad with such ease that I thought it was just another side dish. Then I tasted it. The crunch of warm pita chips against cool cucumbers, the bright hit of sumac, the way mint and parsley made everything feel alive—I stood there in her kitchen and asked for the recipe on the spot. She laughed and said there was no recipe, just feeling. I've been chasing that feeling ever since.
I made this for a potluck once and forgot to mention it was vegan. Three people asked if there was feta in it because the flavors were so rich and layered. One friend who claimed she hated salad went back for seconds. I realized then that this dish does not need cheese or protein to feel complete. It just needs good produce, a hot oven, and a little bit of trust in the herbs.
Ingredients
- Mixed greens: Romaine gives structure, arugula adds peppery bite, and purslane brings a subtle lemony note if you can find it at a farmers market.
- Tomatoes: Use the ripest ones you can get because their juice becomes part of the dressing once you toss everything together.
- Cucumber: I like Persian cucumbers for their thin skin and fewer seeds, but any crisp variety works if you scoop out the watery center.
- Radishes: Their sharp crunch and slight bitterness balance the sweetness of tomatoes and the richness of olive oil.
- Red onion: Slice it as thin as you can and soak it in cold water for five minutes if you want to mellow the bite.
- Fresh parsley and mint: Do not skimp here because these herbs are not garnish, they are the backbone of the salad.
- Pita bread: Day old pita actually works better because it crisps up faster and does not get chewy.
- Olive oil: Use the good stuff for the dressing and save the everyday oil for the pita chips.
- Sumac: This deep red spice tastes like lemon zest mixed with cranberries and it is what makes fattoush unmistakable.
- Lemon juice and red wine vinegar: Together they create a tangy base that brightens every bite without overwhelming the vegetables.
- Garlic: One clove is enough because raw garlic can take over quickly, but it adds warmth the salad needs.
Instructions
- Make the pita chips:
- Preheat your oven to 375°F and tear or cut the pita into rough squares. Toss them with olive oil and salt until every piece glistens, then spread them out on a baking sheet without crowding. Bake for 8 to 10 minutes, checking halfway through, until they turn golden and sound hollow when you tap them.
- Prep the vegetables:
- Chop the greens into bite sized pieces and pile them into a large bowl. Add the tomatoes, cucumber, radishes, and onion, then scatter the parsley and mint over the top like confetti.
- Whisk the dressing:
- In a small bowl, combine olive oil, lemon juice, vinegar, sumac, minced garlic, salt, and pepper. Whisk hard until it thickens slightly and the sumac stops settling at the bottom.
- Toss and serve:
- Right before you are ready to eat, add the cooled pita chips to the bowl and pour the dressing over everything. Toss gently with your hands or tongs so the chips stay mostly intact but get coated in the tangy dressing.
- Taste and adjust:
- Take a bite and see if it needs more salt, lemon, or sumac. Serve immediately because the chips will soften the longer they sit.
Save to Pinterest One summer evening I served this alongside grilled chicken for friends who had never heard of sumac. They kept asking what the mystery flavor was, and I loved watching them try to guess. Someone said cranberries, another said lemon peel, and one friend swore it was pickled something. When I finally told them it was a single spice, they made me write it down. That is the magic of fattoush—it surprises people.
How to Store Leftovers
Keep the undressed salad and the pita chips in separate containers in the fridge. The vegetables will stay crisp for up to two days, and the chips will hold their crunch in an airtight container at room temperature. Dress only the portion you plan to eat right away, and save the rest of the dressing in a small jar. Shake it before using because the sumac settles.
Variations You Might Love
If you want more substance, add diced bell pepper or crumbled grilled halloumi. Some people toss in pomegranate seeds when they are in season for little bursts of sweetness. I have also seen versions with thinly sliced cabbage or even grilled eggplant. The foundation stays the same, but you can bend it to whatever your kitchen offers.
Serving Suggestions and Pairings
This salad shines as part of a mezze spread alongside hummus, baba ganoush, and warm flatbread. It also works beautifully next to grilled lamb, chicken shawarma, or falafel. I have served it as a light lunch on its own with a side of labneh and olives, and no one felt like they were missing anything.
- Pair it with a crisp white wine or a cold glass of mint lemonade.
- Double the pita chips if you are feeding a crowd because they disappear fast.
- Serve it in a wide shallow bowl so everyone can see the colorful vegetables.
Save to Pinterest Every time I make this salad, I think of Samira and her easy confidence in the kitchen. It taught me that the best recipes are not about precision, they are about knowing what belongs together and trusting your hands.
Recipe FAQs
- → What makes the dressing tangy and flavorful?
The dressing combines fresh lemon juice, red wine vinegar, olive oil, and ground sumac, giving it a bright, tangy, and slightly citrusy flavor.
- → How are the pita chips prepared for the salad?
Pita bread is cut into bite-sized pieces, tossed with olive oil and sea salt, then baked until golden and crisp, creating a crunchy texture.
- → Can I customize the greens used in the salad?
Yes, you can mix greens like romaine, arugula, or purslane to suit your preference and availability, enhancing the salad's freshness.
- → Are there suggested variations to add more flavor?
Adding diced bell peppers or green onions can add extra color and flavor complexity to the salad.
- → How can this dish be adapted for gluten-free diets?
Use gluten-free pita or omit the pita chips entirely to maintain the crunch without gluten.
- → What herbs are included to enhance the flavor?
Fresh parsley and mint leaves provide aromatic and refreshing herbal notes that complement the vegetables and dressing.