Lebanese Fattoush Salad Fresh (Print version)

Crisp greens, fresh veggies, herbs, and crunchy pita chips with zesty sumac dressing for a refreshing dish.

# What you'll 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 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

# Directions:

01 - Preheat oven to 375°F (190°C). Cut pita bread into bite-sized pieces. Toss with olive oil and sea salt. Spread evenly on a baking sheet and bake 8-10 minutes until golden and crisp. Allow to cool.
02 - In a large bowl, mix together chopped mixed greens, diced tomatoes, cucumber, sliced radishes, red onion, parsley, and mint.
03 - Whisk together olive oil, lemon juice, red wine vinegar, ground sumac, minced garlic, salt, and black pepper until emulsified.
04 - Add crispy pita chips to the salad just before serving. Drizzle dressing on top and toss gently to combine.
05 - Adjust seasoning to taste if needed and serve immediately to preserve crunchiness.

# Expert Tips:

01 -
  • The contrast between tender greens and shattered pita chips creates a textural surprise that keeps you coming back for another bite.
  • It's vibrant, fresh, and ready in under thirty minutes, making it perfect for weeknight dinners or impressing guests without fuss.
  • The tangy sumac dressing is the secret weapon that transforms simple vegetables into something unforgettable.
02 -
  • The pita chips are non-negotiable for this salad—they're not just texture, they're what holds the whole dish together, so don't even think about skipping them.
  • Dress the salad at the very last moment before eating; the vinegar and lemon juice will soften the greens and your chips will surrender to moisture within minutes.
  • Sumac is the defining flavor here, and no other ingredient can replace it; if you can't find it, this becomes a different salad entirely, so hunt for it in Middle Eastern shops or online.
03 -
  • Rub a cut garlic clove directly onto the pita before tossing it with oil and salt; it infuses the chips with a subtle flavor that anchors the whole salad.
  • Keep your greens separate from the dressing until the absolute last moment—this single act is the difference between a crisp, vibrant salad and one that gets soggy and sad.
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