Pin My friend Layla brought this fattoush to a picnic last summer, and I watched people go back for thirds without realizing they were doing it. The crunch of those pita chips mixed with the brightness of fresh herbs and that distinctive tang of sumac just made everything else fade away. She told me it was from her grandmother's kitchen in Beirut, the kind of salad that tastes like home but feels completely modern. Since then, I've made it dozens of times, and it never fails to surprise me how something this simple can taste so alive.
I made this for a casual dinner party where everyone was stressed about the weather, and somehow watching people's faces light up when they tasted it made the whole evening shift. There's something about a really good salad that feels generous, like you're sharing something precious without making it complicated.
Ingredients
- Mixed greens (romaine, arugula, or purslane): Use whatever feels fresh and crisp, about 2 cups chopped. Purslane has this peppery edge that makes it special if you can find it.
- Tomatoes: Two medium ones, diced. The juicier they are, the better; their liquid becomes part of the dressing.
- Cucumber: One large one, diced. I prefer English cucumbers because they have fewer seeds and stay crunchy longer.
- Radishes: Four thinly sliced. They add a sharp bite that keeps the salad interesting instead of soft.
- Red onion: A small one, thinly sliced. Don't skip this; it's the backbone of the flavor.
- Fresh parsley: Half a cup chopped. This isn't a garnish here, it's a main ingredient that makes the whole thing herbaceous.
- Fresh mint: A quarter cup chopped. Add it right before serving or it can get dark and sad.
- Pita bread: Two pieces. Good quality matters because they'll be the only crunchy thing holding everything together.
- Olive oil: Five tablespoons total, split between the chips and dressing. Use one you actually like tasting because you will taste it.
- Sea salt: Three-quarters teaspoon split between chips and dressing. Taste as you go.
- Lemon juice: Two tablespoons fresh squeezed. Bottled won't have the same brightness.
- Red wine vinegar: One tablespoon. This is what keeps the dressing from being too one-note.
- Ground sumac: One to one and a half teaspoons. This is the secret that makes people ask what's in it.
- Garlic: One clove minced. It should practically disappear into the dressing, just adding a whisper of flavor.
- Black pepper: A quarter teaspoon freshly ground. Pre-ground tastes like dust by comparison.
Instructions
- Heat your oven and prep the pita:
- Set the oven to 375°F and cut your pita bread into bite-sized pieces that fit on your tongue in one satisfying bite. The size matters because too big and they won't crisp all the way through.
- Season and bake until golden:
- Toss the pita with olive oil and sea salt, spread it on a baking sheet in a single layer, and bake for 8 to 10 minutes until they're golden and the edges are darkened. You'll smell them right before they're perfect.
- Build your salad base:
- While the chips cool, combine all your greens, tomatoes, cucumber, radishes, red onion, parsley, and mint in a large bowl. Don't dress it yet or the greens will get soggy.
- Whisk the dressing together:
- In a small bowl, combine the olive oil, lemon juice, vinegar, sumac, minced garlic, salt, and pepper. Whisk until it looks glossy and the flavors have gotten to know each other, about thirty seconds.
- Bring it all together at the last second:
- Add those crispy pita chips to the salad, pour the dressing over everything, and toss gently so the chips stay as crunchy as possible. Taste a forkful and adjust the salt or lemon if it needs it.
- Serve immediately:
- This is one of those salads that waits for no one. Eat it right away while everything is still crisp and the flavors are sharp.
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I learned the real power of this salad when my neighbor came over stressed about hosting her family, and I made this alongside some grilled chicken. The simplicity of it, the fact that it felt both special and effortless, changed how she thought about cooking for people she loved.
Why Sumac Matters
Sumac is the reason people taste this salad and immediately ask what's different. It's not an acid like lemon or vinegar, but a tangy spice that wakes up your mouth and makes every other ingredient brighter. If you can't find it, you can use a tiny bit more lemon juice or vinegar, but you'll be making a different salad than the one that changed my mind about what a simple green salad could be.
Making It Your Own
This salad is flexible in the best way, which is why it works in so many kitchens. Some people add diced bell peppers for sweetness, others throw in green onions for bite, and I once added crispy chickpeas for protein and nobody regretted it. The core of it stays recognizable, but it bends to what you have and what you're feeling.
Serving and Variations
Fattoush is at home on a mezze table next to grilled meats and creamy dips, but it's also completely happy being the whole meal on a warm evening. If you need it gluten-free, omit the pita chips or use a gluten-free version, and the salad still tastes like itself.
- Make the pita chips ahead and store them in an airtight container so you're not rushing before people arrive.
- If you're doubling this for a crowd, keep the dressing separate and let people dress their own portions so nobody gets a soggy bite.
- On hot days, chill the salad bowl and plates for five minutes before serving so everything stays crisp longer.
Pin This salad taught me that the best food is the kind that brings people closer instead of putting on a show. Every time I make it, I'm grateful for the friend who shared it and the kitchen moments it's created.