Save My friend Layla brought this salad to a summer gathering on her apartment's tiny balcony, and I watched her toss it together with the kind of ease that comes from making it a hundred times. The moment those warm pita chips hit the cool greens, the whole thing came alive—crunchy, tangy, impossibly fresh. She laughed when I asked for the recipe, saying it's nothing fancy, just what her grandmother made during the hot months when you want something that tastes like the sun. That was five years ago, and I've been making it ever since, always thinking of that balcony and how simple ingredients can feel like a celebration.
I made this for a potluck at work once, and someone actually asked if I'd catered it—which felt ridiculous and wonderful at the same time. The salad traveled in a big container, and I added the pita chips and dressing right there on the table, watching people's faces when they tasted how the sumac made everything taste alive and unexpected. It's become my go-to dish when I want to bring something that feels special without spending all afternoon in the kitchen.
Ingredients
- Mixed greens (romaine, arugula, or purslane): Two cups chopped—use a mix if you can because the different textures and slight bitterness from arugula make each bite interesting, and purslane adds this peppery quality that feels almost wild.
- Tomatoes: Two medium, diced—pick ones that actually smell like tomatoes, not those pale supermarket ones, because their sweetness matters here.
- Cucumber: One large, diced—I keep mine cold in the fridge so it stays crisp longer.
- Radishes: Four, thinly sliced—they add bite and snap, and honestly they're what makes this salad feel alive instead of just green.
- Red onion: One small, thinly sliced—the sharpness mellows a little as it sits, which is good because it doesn't overpower everything else.
- Fresh parsley: Half a cup chopped—use the flat-leaf kind if you can, it has more flavor than the curly stuff.
- Fresh mint: A quarter cup chopped—mint is the secret ingredient that makes people ask what you did differently, and the answer is always just good herbs.
- Pita bread: Two pieces—thick pita works better than thin because it crisps up instead of turning into shards.
- Olive oil for chips: Two tablespoons—use something you don't mind heating, not your best extra-virgin.
- Sea salt: Half a teaspoon for chips, plus another half teaspoon for dressing—sea salt dissolves better and tastes brighter than table salt.
- Extra-virgin olive oil: Three tablespoons—this is for the dressing where it matters, so use something good.
- Fresh lemon juice: Two tablespoons—squeeze it yourself if you can, bottled juice tastes tired in comparison.
- Red wine vinegar: One tablespoon—it adds depth without being sharp and mean.
- Ground sumac: One to one and a half teaspoons—this is the whole heart of the dressing, so don't skip it or substitute it; it's what makes this fattoush instead of just any salad.
- Garlic clove: One, minced—mince it right before making the dressing so it's bright and pungent.
- Black pepper: A quarter teaspoon freshly ground—ground fresh really does taste better.
Instructions
- Get your oven going and prep those pita chips:
- Heat your oven to 375°F and cut the pita bread into bite-sized squares or triangles, not too small or they'll burn, not too big or they'll stay chewy in the middle. Toss them with two tablespoons of olive oil and half a teaspoon of sea salt, making sure every piece gets coated, then spread them out on a baking sheet in a single layer and bake for eight to ten minutes until they're golden and crispy all the way through—you'll know they're done when the kitchen smells amazing and they make a snapping sound when you bend one.
- Assemble your salad bowl:
- While the chips are toasting, grab a big salad bowl and add your mixed greens, tomatoes, cucumber, radishes, red onion, parsley, and mint, but don't do anything else yet—just get them all in there waiting. The vegetables will start releasing a tiny bit of liquid once they're cut, so it's better to dress them right before serving.
- Make the dressing:
- In a small bowl, whisk together the three tablespoons of olive oil, fresh lemon juice, red wine vinegar, sumac, minced garlic, half a teaspoon of salt, and a quarter teaspoon of black pepper until it looks emulsified and the sumac is fully dissolved. Taste a tiny bit—it should taste bright and tangy and make your mouth water a little.
- The final toss:
- Take those crispy pita chips out of the oven and let them cool for just a minute or two, then add them to the salad along with the dressing and toss everything together gently but thoroughly so every leaf gets some dressing and every piece of vegetable knows what's happening. Serve it right away while those chips still have their crunch.
Save There's something about this salad that reminds me why food matters—it's not complicated, but it tastes like care and attention. Watching someone's face light up when they taste how the crunchy chips play against the fresh herbs and that tangy sumac dressing is genuinely worth the 30 minutes.
The Sumac Magic
Sumac is probably sitting in a bin at your local Middle Eastern or specialty market, and it's one of those ingredients that changes everything the moment you use it. It's tart and lemony without being juice-based, so it wakes up vegetables without making them soggy, and it has this slightly fruity quality that feels almost sophisticated. Once you have it in your kitchen, you'll start putting it on everything—roasted vegetables, hummus, even scrambled eggs.
Building Your Fattoush at Home
The beauty of this salad is that it works with whatever vegetables look good when you shop—some versions add bell pepper, others use green onions or even diced avocado. The bones of it stay the same: fresh greens, crisp vegetables, fresh herbs, homemade crunchy chips, and that sumac dressing. Once you understand the formula, you can riff on it based on seasons or what's in your fridge, which is exactly how Layla's grandmother probably made it.
Making This a Meal
On its own, fattoush is a perfect lunch or light dinner, but it's also incredible alongside grilled chicken, lamb kebab, or even just some good feta cheese and flatbread. Think of it as the salad that anchors a whole spread of dishes—the thing people always come back to because it's fresh and bright and doesn't weigh you down. I've served it at picnics, potlucks, and quiet weeknight dinners, and it works in all of them.
- Grill some chicken or lamb and serve it on top of the fattoush to make it heartier and more filling.
- Set out a platter of this salad alongside some hummus, baba ganoush, and warm pita bread for a casual mezze spread that feels generous and celebratory.
- Make the pita chips and dressing ahead of time, then assemble the salad right before people arrive so nothing gets soggy or stale.
Save This is the salad I think of when someone asks what I actually like to cook and eat, because it's honest and fresh and requires nothing fancy—just good ingredients and a willingness to pay attention. Once you make it once, you'll understand why it's been showing up on tables across the Middle East for generations.
Recipe FAQs
- → What gives fattoush its signature tangy flavor?
The distinctive tangy flavor comes from ground sumac and fresh lemon juice combined in the dressing, adding a subtle citrusy and slightly sour note.
- → How are the pita chips prepared for optimal crunch?
Pita bread is cut into bite-sized pieces, tossed with olive oil and sea salt, then baked at 375°F until golden and crisp, ensuring a perfect crunchy texture.
- → Can I substitute pita chips for a gluten-free option?
Yes, you can use gluten-free pita or omit the chips altogether to maintain the dish's integrity while keeping it gluten-free.
- → Which herbs best complement fattoush salad?
Fresh parsley and mint leaves are commonly used, lending bright, aromatic notes that enhance the salad’s freshness and depth.
- → What dishes pair well with fattoush?
It pairs nicely with grilled meats or as part of a mezze platter, balancing richer flavors with its crisp and tangy profile.
- → How long does the preparation take?
Preparation takes about 20 minutes, with an additional 10 minutes to bake the pita chips, making the total around 30 minutes.