Lebanese Fattoush fresh greens (Printable)

Crisp greens, juicy tomatoes, herbs, and crunchy pita chips combined with a tangy sumac dressing.

# What You Need:

→ 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 tablespoons olive oil
10 - ½ teaspoon sea salt

→ Dressing

11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon red wine vinegar
14 - 1 to 1½ teaspoons ground sumac
15 - 1 garlic clove, minced
16 - ½ teaspoon salt
17 - ¼ teaspoon freshly ground black pepper

# How To Make It:

01 - Preheat the oven to 375°F. Cut pita bread into bite-sized pieces. Toss with olive oil and sea salt, spread evenly on a baking sheet, and bake for 8 to 10 minutes until golden and crisp. Allow to cool.
02 - In a large bowl, mix together chopped greens, diced tomatoes, cucumber, sliced radishes, red onion, parsley, and mint.
03 - Whisk extra-virgin olive oil, lemon juice, red wine vinegar, ground sumac, minced garlic, salt, and black pepper until thoroughly emulsified.
04 - Just before serving, add the cooled pita chips to the salad. Drizzle with dressing and toss gently to combine.
05 - Adjust seasoning to taste and serve promptly to preserve crispness.

# Helpful Tips:

01 -
  • The pita chips stay crunchy right until the last bite if you time it right, and that contrast is absolutely everything.
  • It comes together in 30 minutes flat, which means you can make it while your guests are still deciding what to drink.
  • The sumac dressing is a game-changer—bright, tangy, and nothing like anything from a bottle.
02 -
  • Add the dressing at the last possible moment—if fattoush sits in dressing for more than a few minutes, the chips surrender and turn soggy, which defeats the entire point.
  • Sumac is acidic on its own, so start with 1 teaspoon and taste before adding the full amount; it's easier to add more than to take it out.
03 -
  • Make the pita chips ahead of time and store them in an airtight container for a day or two; this way you can assemble the salad quickly and add them last minute for maximum crunch.
  • If you can't find sumac, a combination of lemon zest and a tiny pinch of red pepper flakes can approximate the flavor, but honestly, sumac is worth seeking out because it's the thing that makes this salad distinctly Lebanese.
Go Back