Fattoush Crunch Salad (Printable Format)

A vibrant mix of greens, fresh vegetables, crunchy pita chips, and tangy sumac dressing for a fresh bite.

# What's Needed:

→ 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

# How To Make It:

01 - Preheat oven to 375°F. Toss pita pieces with olive oil, sea salt, and sumac; spread on a baking sheet and bake 8–10 minutes, turning once, until golden and crisp. Let cool.
02 - Whisk together olive oil, lemon juice, red wine vinegar, sumac, garlic, sea salt, and black pepper until blended.
03 - In a large bowl, mix greens, tomatoes, cucumber, bell pepper, radishes, green onions, parsley, and mint.
04 - Drizzle salad with dressing and toss gently to coat evenly.
05 - Top salad with pita chips just before serving to maintain crunch.

# Expert Advice:

01 -
  • The contrast between crispy pita chips and tender greens creates a texture that keeps you coming back for another forkful.
  • Sumac brings a bright tanginess without needing excessive salt, making the whole thing feel lighter and more alive.
  • It comes together in 30 minutes flat, yet tastes like you spent your whole afternoon in the kitchen.
02 -
  • Pita chips added to the salad more than a few minutes before serving will absorb moisture and lose their crunch—so hold off until the last possible moment even if it feels awkward timing-wise.
  • Fresh sumac tastes infinitely better than old sumac that's been sitting in your spice cabinet for years; if yours smells dull or looks faded, it's worth replacing before making this.
  • Don't dress the entire salad if you're not serving immediately; instead, dress what you'll eat now and keep the rest of the greens and dressing separate so nothing wilts.
03 -
  • Keep your salad bowl in the refrigerator while you prep everything else—a cold bowl means greens stay crisp longer and the whole salad stays fresher as you eat.
  • Toast pita chips the morning of if you're cooking for guests; they keep perfectly in an airtight container and you'll have one less thing to worry about during dinner prep.
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