Save to Pinterest There's something about the smell of pita crisping in the oven that pulls me back to a tiny restaurant in Beirut where the kitchen was visible from every table. The chef would pull golden sheets of flatbread from the fire and crumble them over salads without hesitation, like he was creating edible confetti. When I tried to recreate that magic at home, I realized the magic wasn't just in the bread—it was in building layers of flavor: the tang of sumac, the snap of fresh vegetables, and that crucial moment when warm, salty chips hit cool greens and dressing. This fattoush salad became my version of that memory, and now it's the dish I make whenever I want to feel that same spark.
I made this for a potluck once where someone brought a store-bought Caesar, and watching people go back for thirds of my salad instead felt like a small victory. The beauty of fattoush is that it doesn't apologize for its simplicity—it leans into it, letting each ingredient shine without pretense. My friend asked for the recipe that night, and when I explained it was just vegetables and sumac dressing, she seemed almost disappointed until she tasted it.
Ingredients
- Mixed greens (4 cups): Use whatever is crisp and fresh—romaine holds up best under dressing, but arugula adds a peppery kick that's worth the trade-off.
- Cherry tomatoes (1 cup, halved): Halving them instead of quartering keeps the juice inside longer, so they don't turn the salad soggy.
- Cucumber (1, diced): English cucumbers have fewer seeds and less water, but regular ones work fine if you scoop out the center.
- Bell pepper (1, diced): Red and yellow are naturally sweeter; green adds a grassy note if that's your preference.
- Radishes (4, thinly sliced): They're the unsung hero here—their peppery snap balances the herb-forward flavor.
- Green onions (3, sliced): Use both white and green parts; the white adds a sharp onion bite that mellows slightly as it sits.
- Fresh parsley (1/4 cup, chopped): Flat-leaf parsley has more flavor than curly, and it won't wilt as quickly.
- Fresh mint (1/4 cup, chopped): This is what makes it taste authentically Middle Eastern; don't skip it or substitute with dried.
- Pita breads (2): Standard pita works, but thicker ones hold up better to oil and crisping.
- Olive oil (2 tbsp for chips, plus 1/4 cup for dressing): Good olive oil makes a real difference here—use something you'd actually taste.
- Sea salt (1/2 tsp for chips, 1/2 tsp for dressing): Sea salt dissolves more cleanly than table salt in the dressing.
- Ground sumac (1/2 tsp for chips, 1 tsp for dressing): This is non-negotiable; it's the backbone of the whole flavor profile and has no real substitute.
- Fresh lemon juice (2 tbsp): Bottled lemon juice tastes flat by comparison—squeeze your own if you can.
- Red wine vinegar (1 tbsp): It adds depth without the sharpness of white vinegar.
- Garlic clove (1, minced): Raw garlic can be aggressive, so use just one and let it sit in the dressing for a minute before tossing.
- Freshly ground black pepper (1/4 tsp): Pre-ground pepper loses its bite; grind it fresh right into the dressing.
Instructions
- Heat your oven and prep the space:
- Preheat to 375°F (190°C) and line a baking sheet with parchment if you have it—cleanup is easier, and the chips brown more evenly. While it heats, cut your pita into bite-sized pieces; don't overthink the size, just aim for something you can pick up with one hand.
- Make the pita chips golden and fragrant:
- Toss pita pieces with olive oil, sea salt, and sumac in a bowl until every piece is lightly coated, then spread them on your baking sheet in a single layer. Bake for 8 to 10 minutes, stirring halfway through, until they're golden and starting to smell incredible; pull them out and let them cool on the sheet—they'll crisp up more as they cool, so don't wait for them to be completely hard.
- Build the dressing while chips cool:
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, sumac, minced garlic, sea salt, and black pepper; taste it and adjust the lemon or sumac if it needs more zing. The dressing should smell bright and make you want to drink it, which is a good sign.
- Assemble your salad base:
- In a large bowl, combine all your greens, tomatoes, cucumber, bell pepper, radishes, green onions, parsley, and mint; this is the point where you might realize you need to wash your hands because you've got juice and herb residue everywhere, and that's totally normal.
- Dress and toss with care:
- Pour the dressing over the salad and toss gently—use your hands if you want better control, and don't be aggressive or you'll bruise the greens and turn your beautiful salad into mush.
- Add the chips at the last possible second:
- Scatter the crispy pita chips over the top just before serving, not before, because if they sit in the dressing for more than a minute they'll start softening and you'll lose that satisfying crunch that makes this salad worth making.
Save to Pinterest I remember serving this to my neighbor who had just moved in, and she ate half the bowl standing at my kitchen counter while we talked. By the time she left, she had my sumac brand recommendation written down and a promise to make it that weekend. It's one of those dishes that bridges the gap between simple and impressive without any pretense.
Why This Salad Works
Fattoush is built on a principle that feels almost subversive in the age of elaborate restaurant cuisine: let good ingredients taste like themselves. The sumac dressing doesn't overwhelm the vegetables; it brightens them. The pita chips aren't a gimmick; they're a textural anchor that makes you want to keep eating. The fresh herbs aren't a garnish; they're the voice of the dish, making it taste alive and present. This is the kind of salad that changes based on what looks good at your market that day, and it's better for that flexibility.
Timing and Temperature
The temperature contrast in this salad is part of what makes it work—cool greens and crisp chips against the warmth of fresh herbs. Some people like to make the pita chips ahead of time and store them in an airtight container, which is practical but means you lose that just-out-of-the-oven warmth. If you do make them ahead, recrisp them in a dry pan for a minute or two right before serving. The dressing can be made hours in advance and stored in a jar; just shake it before using because the oil and vinegar will separate.
Variations and Additions
The beauty of this salad is that it's a framework, not a rulebook. I've added chickpeas when I wanted more protein, made it a hearty lunch instead of a light side. Some people crumble feta or add sliced olives, which is traditional and delicious. If gluten is a concern, you can use gluten-free pita or skip the chips altogether and rely on the vegetables for texture. I once made this with homemade pita chips that were way too salty, learned that lesson the hard way, and now I taste-test as I go.
- Crumbled feta, olives, or even a scattered handful of toasted nuts add richness if you want to make it a complete meal.
- For a grain-forward version, toss in some cooked quinoa or farro, which absorbs the dressing beautifully.
- If you find sumac too tangy, reduce it slightly and add an extra splash of lemon juice instead.
Save to Pinterest This salad has become one of those dishes I make without thinking, the way you reach for a favorite sweater in fall. It tastes like it was worth the effort, even when the effort was minimal.
Recipe FAQs
- → What is the key flavor in the dressing?
The dressing's bright tang comes from sumac, fresh lemon juice, and red wine vinegar, balanced with olive oil and garlic.
- → How do you make the pita chips crispy?
Toss pita pieces with olive oil, sea salt, and sumac, then bake at 375°F for 8–10 minutes until golden and crunchy.
- → Can I substitute the pita chips for a gluten-free option?
Yes, you can use gluten-free pita or omit the chips altogether for a gluten-free version.
- → Which fresh herbs are used in the salad?
Chopped fresh parsley and mint add aromatic freshness to the mixed greens and vegetables.
- → What vegetables are included in the salad mix?
The salad combines mixed greens with cherry tomatoes, cucumbers, bell peppers, radishes, and green onions.