Lebanese Fattoush Salad Fresh Herbs (Print Version)

Fresh greens, herbs, tomatoes, cucumbers, radishes, and crunchy pita chips tossed in tangy sumac dressing.

# Components:

→ 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 the oven to 375°F. Cut pita bread into bite-sized pieces. Toss with olive oil and sea salt. Spread on a baking sheet and bake for 8 to 10 minutes until golden and crisp. Let cool.
02 - In a large bowl, mix the chopped greens, diced tomatoes, cucumber, sliced radishes, red onion, parsley, and mint.
03 - Whisk together olive oil, lemon juice, red wine vinegar, sumac, minced garlic, salt, and pepper until fully emulsified.
04 - Add cooled pita chips to the salad. Pour dressing over and toss gently to combine.
05 - Adjust seasoning to taste and serve immediately to maintain pita chip crunch.

# Expert Advice:

01 -
  • It comes together in thirty minutes but tastes like you spent the whole day preparing it.
  • The warm pita chips soften just enough to be tender but stay crispy, which is honestly the best texture surprise.
  • Sumac gives you that tangy punch without needing to drown everything in lemon juice.
  • It's equally at home as a light lunch or a side dish that somehow steals the spotlight at dinner.
02 -
  • Add the pita chips at the very last second—if they sit in the dressing for even five minutes, they'll turn into soft bread rather than crispy chips, which ruins the whole textural experience.
  • Don't dress the salad until right before serving. The salt will wilt the greens and the lemon juice will turn the radishes pale and sad-looking.
  • Sumac is non-negotiable here. It's what makes this a fattoush and not just another garden salad in fancy clothes.
03 -
  • Rub a cut garlic clove across the pita before baking for an extra layer of flavor that feels like a small indulgence.
  • If your sumac seems old and has lost its color, buy fresh—old spices are a waste of effort.
  • Taste the dressing on its own before combining it with the salad. It should make you want to drink it straight from the spoon, then dial back the intensity slightly because the fresh herbs and vegetables will be eating some of that flavor.
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