Lebanese Fattoush Fresh Salad (Printable Version)

A fresh Middle Eastern salad with mixed greens, tomatoes, herbs, pita chips, and zesty sumac dressing.

# What You Need:

→ Salad

01 - 2 cups mixed greens (romaine, arugula, or 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 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

# Steps:

01 - Preheat oven to 375°F (190°C). Cut pita bread into bite-sized pieces. Toss with olive oil and sea salt. Arrange on a baking sheet and bake for 8 to 10 minutes until golden and crisp. Allow to cool.
02 - Combine mixed greens, tomatoes, cucumber, radishes, red onion, parsley, and mint in a large salad bowl.
03 - In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, sumac, minced garlic, salt, and black pepper until emulsified.
04 - Add the cooled pita chips to the salad just before serving. Pour dressing over and toss gently to combine. Adjust seasoning to taste and serve immediately to maintain crunch.

# Expert Advice:

01 -
  • The pita chips stay crispy until the last bite if you time it right, which somehow makes the whole meal feel special.
  • Sumac brings a lemony brightness that tastes more sophisticated than it has any right to be.
  • You can throw it together on a weeknight and still feel like you're eating something intentional.
02 -
  • The pita chips must go in at the very last second—I learned this the hard way by assembling everything too early and ending up with soggy bread crumbs instead of a crispy salad.
  • Sumac is non-negotiable; it's not just garnish, it's the dressing's whole personality, so don't skip it or substitute it.
  • Fresh herbs make all the difference—dried mint and parsley will make it taste like cafeteria lettuce.
03 -
  • Rub a raw garlic clove on the pita before tossing with oil and salt—it adds a whisper of garlic that's more elegant than the minced stuff in the dressing.
  • Keep your salad bowl and serving plates cold; a chilled bowl means the greens stay crisp longer.
  • Make the dressing up to an hour ahead, but don't combine anything until the moment you're ready to serve.
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