Save My neighbor Leila brought fattoush to a potluck one spring evening, and the first bite completely changed how I thought about salads. The pita chips were still warm and shattering between my teeth, while the sumac gave everything this bright, almost lemony edge that made the greens sing. I asked for the recipe that night, though she laughed and said it was nothing fancy, just what her grandmother made when they wanted something quick but impressive. That was three years ago, and now it's the dish I make whenever I want to feel like I'm cooking with intention.
I made this for my partner one Tuesday night when we were both tired and hungry at the same time. I'd bought beautiful radishes at the farmer's market that afternoon, and they were almost too pretty to cut up. But once I started slicing them paper-thin and tossing them in, the whole salad came alive with these thin pink rings. We ate it standing up at the kitchen counter, and somehow it felt like the most luxurious thing despite being so simple.
Ingredients
- Mixed greens (4 cups): Use a combination of romaine, arugula, and spinach for layers of texture and flavor; romaine gives you structure while arugula brings a gentle peppery bite.
- Cherry tomatoes (1 cup, halved): Look for ones that are slightly soft when you squeeze them gently, as they'll have more juice and sweetness to balance the tang of the dressing.
- Cucumber (1, diced): English cucumbers stay crisper longer and have fewer seeds, so they won't make your salad watery if you dress it even a few minutes early.
- Bell pepper (1, diced): Red or yellow peppers are sweeter than green ones and they look brighter on the plate, which matters more than you'd think.
- Radishes (4, thinly sliced): These are your crunch insurance; they stay crisp even when wet, so don't skip them even if you think you don't like radishes.
- Green onions (3, sliced): Use both the white and green parts, but add the green parts last so they don't wilt into the dressing before you eat.
- Fresh parsley and mint (1/4 cup each, chopped): These herbs are not decoration here; they're half the flavor, so don't be shy with them and use them fresh from the package, not the stuff that's been sitting in your fridge for two weeks.
- Pita breads (2): Day-old pita actually works better than fresh because it's already partially dried out and will crisp faster in the oven.
- Olive oil (2 tbsp for chips, 1/4 cup for dressing): Good olive oil matters here since there's nowhere to hide it; if you have a nice bottle, this is where it shines.
- Ground sumac (1/2 tsp for chips, 1 tsp for dressing): This is the secret weapon that makes people ask what that flavor is; it's bright and tangy without being sour, and you can find it in the spice aisle or at Middle Eastern markets.
- Fresh lemon juice (2 tbsp): Squeeze it fresh from actual lemons rather than using bottled, as the difference is noticeable in something this simple.
- Red wine vinegar (1 tbsp): This adds depth that straight lemon juice doesn't give you, and the amount is important because too much will make it taste sharp.
- Garlic (1 clove, minced): One clove is plenty here; you want it whispered in the background, not shouted.
- Sea salt and black pepper: Taste as you go when making the dressing, because the salt and pepper are what balance everything out.
Instructions
- Prepare your oven and pita:
- Preheat your oven to 375°F and cut the pita breads into bite-sized pieces while you're waiting for it to heat. If your pita is very fresh and chewy, let it sit out for five minutes first so it dries out slightly.
- Make the pita chips golden:
- Toss your pita pieces in a bowl with olive oil, sea salt, and sumac until every piece is lightly coated. Spread them on a baking sheet in a single layer and bake for 8 to 10 minutes, shaking the pan halfway through, until they're golden and smell toasted.
- Build your dressing:
- While the chips are toasting, whisk together the olive oil, lemon juice, red wine vinegar, sumac, minced garlic, sea salt, and pepper in a small bowl. Taste it and adjust; if it's too sharp, add a tiny bit more oil, and if it needs brightness, squeeze in a few more drops of lemon.
- Assemble the salad base:
- In a large bowl, combine all your greens, tomatoes, cucumber, bell pepper, radishes, green onions, parsley, and mint. This is the moment where it looks like you've taken on too much, but it will compress down nicely once dressed.
- Dress with intention:
- Pour your sumac dressing over the salad and toss gently but thoroughly so everything gets coated evenly. You want to move things around enough that the flavors blend, but not so much that you bruise the tender greens.
- Top and serve immediately:
- Just before serving, scatter the cooled pita chips over the top and give the whole thing one final gentle toss. The chips soften quickly once they touch the wet greens, so timing this part means you get that satisfying crunch with every bite.
Save My friend came over one afternoon looking completely stressed about a work thing, and I quietly made this salad while she sat at the counter talking through her problems. By the time we sat down to eat, something about the bright flavors and the ritual of it seemed to reset her whole mood. Food shouldn't have to fix everything, but sometimes the act of eating something this fresh and thoughtful with someone you care about does a little bit of magic anyway.
The Sumac Secret
If you've never cooked with sumac before, this recipe is the perfect introduction because it's not subtle about what the spice brings to the table. Sumac has this burgundy-purple color and a taste that's almost lemony but deeper, more interesting than lemon alone. It's used throughout the Middle East and North Africa for exactly this reason: you get brightness without acidity, which matters in a salad because too much lemon juice starts to cook the greens slightly. Look for it in the spice section of any grocery store, or at Middle Eastern markets where it's often fresher and less expensive.
Building Layers of Crunch
Crunch is everything in this salad, and it comes from three places: the pita chips, the radishes, and the way the greens are still crisp when you eat them. I learned this the hard way by making it with soft vegetables and sad chips, and swearing I'd never do it again. The radishes especially deserve respect here because they hold their texture even when wet, which is why they're so important to the composition.
Timing and Variations That Work
This salad is forgiving in some ways and exacting in others, and the key is knowing which is which. You can chop all the vegetables an hour ahead and store them separately, as long as you don't mix them with the greens until you're ready to dress. The dressing also keeps for a few days in a jar in the fridge, which means you could technically make this twice in one week with almost no effort. Some people add crumbled feta, sliced olives, or even chickpeas if they want more protein, and honestly any of those is delicious.
- Keep your components separate until the last moment, treating the salad like a puzzle you're assembling rather than something to make in advance.
- If you're serving this for a crowd, you can bake extra pita chips and let people add them to their own bowls so they stay crispy.
- This salad pairs beautifully with grilled fish, chicken, or lamb, or you can make it the centerpiece by adding white beans or falafel.
Save This salad taught me that sometimes the best dishes are the simple ones, where every ingredient earns its place on the plate. When you eat it, you're tasting not just the food, but the story of a culture that learned how to make vegetables taste like celebration.
Recipe FAQs
- → What is the best way to make pita chips crispy?
Toss pita bread pieces with olive oil, sea salt, and ground sumac, then bake at 375°F for 8–10 minutes, turning once. Let them cool to maintain maximum crunch.
- → Can I use other greens besides romaine and arugula?
Yes, spinach or other leafy greens can be mixed in for added texture and flavor, adjusting to your preference.
- → How does ground sumac affect the flavor?
Sumac adds a tangy, lemony note that enhances the salad’s freshness without overpowering other ingredients.
- → Is it possible to make a gluten-free version?
Replace pita chips with gluten-free alternatives or omit them to keep the dish gluten-free without losing texture.
- → What herbs work best in this salad?
Fresh parsley and mint bring brightness and balance to the crunchy ingredients and tangy dressing.