Fattoush Crunch Salad (Printable Version)

A refreshing mix of crisp greens, fresh vegetables, pita chips, and tangy sumac dressing.

# What You’ll Need:

→ 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

# Step-by-Step Guide:

01 - Set the oven to 375°F and prepare for baking pita chips.
02 - Toss pita bread pieces with olive oil, sea salt, and sumac. Spread evenly on a baking sheet and bake for 8 to 10 minutes, turning once, until golden and crisp. Remove and cool.
03 - Whisk extra-virgin olive oil, lemon juice, red wine vinegar, ground sumac, minced garlic, sea salt, and black pepper together until emulsified.
04 - Combine mixed greens, cherry tomatoes, cucumber, bell pepper, radishes, green onions, parsley, and mint in a large bowl.
05 - Drizzle the sumac dressing over the salad and toss gently to ensure even coating.
06 - Top the salad with the crispy pita chips just before serving to maintain their crunch.

# Additional Tips::

01 -
  • The pita chips stay crispy enough to crack loudly in your mouth, even when dressed.
  • Sumac gives you that tangy, lemony note without any additional citrus juice overwhelming the greens.
  • Everything comes together in 30 minutes, yet it tastes like you spent hours thinking about flavor.
02 -
  • Add the pita chips at the very last moment or they'll turn into sad, soggy bread within minutes; this is the trick that separates a good fattoush from a limp one.
  • The dressing tastes one-dimensional when you first make it, but once it sits on the greens for even a minute, everything opens up and the sumac becomes this beautiful tangy base note.
03 -
  • Slice your radishes paper-thin using a mandoline if you have one; it makes them more elegant and they stay crispier than chunky slices.
  • If your store-bought sumac tastes musty or old, it's not you, it's the spice; replace it with a fresher container and the whole salad will taste brighter.
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