Fattoush Crunch Salad (Printable)

A fresh mix of greens, vegetables, crunchy pita chips, and zesty sumac dressing for vibrant flavors.

# Ingredient list:

→ Salad

01 - 4 cups mixed greens (romaine, arugula, or spinach)
02 - 1 cup cherry tomatoes, halved
03 - 1 cucumber, diced
04 - 1 bell pepper (red or yellow), diced
05 - 4 radishes, thinly sliced
06 - 3 green onions, sliced
07 - 1/4 cup fresh parsley, chopped
08 - 1/4 cup fresh mint, chopped

→ Pita Chips

09 - 2 pita breads, cut into bite-sized pieces
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon sea salt
12 - 1/2 teaspoon ground sumac

→ Sumac Dressing

13 - 1/4 cup extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon red wine vinegar
16 - 1 teaspoon ground sumac
17 - 1 garlic clove, minced
18 - 1/2 teaspoon sea salt
19 - 1/4 teaspoon freshly ground black pepper

# Cooking steps:

01 - Preheat oven to 375°F. Toss pita bread pieces with olive oil, sea salt, and sumac. Spread evenly on a baking sheet and bake for 8 to 10 minutes, turning once, until golden and crisp. Remove and let cool.
02 - In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, ground sumac, minced garlic, sea salt, and black pepper until well combined.
03 - In a large bowl, combine mixed greens, cherry tomatoes, cucumber, bell pepper, radishes, green onions, parsley, and mint.
04 - Drizzle the sumac dressing over the salad ingredients and toss gently to coat evenly.
05 - Top the salad with the cooled pita chips just before serving to maintain crispness.

# Expert advice:

01 -
  • It's impossibly fresh yet substantial enough to feel like a real meal, not a side dish apology.
  • The sumac dressing is tangy without being aggressive, bright without needing citrus overload.
  • You get this perfect textural contrast—crisp greens, juicy tomatoes, snappy radishes, then those pita chips that stay crunchy for exactly as long as it takes to eat.
02 -
  • If you dress the salad more than a few minutes before eating, the chips will lose their crunch and become soggy, which defeats the entire purpose of putting them there.
  • The sumac is doing the heavy lifting in both the chips and the dressing, so don't be shy with it—it's sharp and lemony and that's exactly what you want.
03 -
  • Make the dressing the night before if you can—the flavors marry together and taste smoother, less sharp.
  • If your pita chips start to soften before serving, pop them back in a 300°F oven for two minutes to re-crisp them.
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