Lebanese Fattoush Mixed Greens (Printable Version)

Fresh greens with tomatoes, cucumbers, herbs, and crunchy pita chips in 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, then spread onto a baking sheet. Bake for 8 to 10 minutes until golden and crisp. Allow to cool.
02 - In a large bowl, mix chopped greens, diced tomatoes, cucumber, 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 - Just before serving, add cooled pita chips to the salad. Pour dressing over and toss gently to combine.
05 - Adjust seasoning if necessary and serve immediately to preserve crunch.

# Expert Tips:

01 -
  • It comes together in 30 minutes, but tastes like you've been in the kitchen all morning.
  • The pita chips stay crispy until the last bite, which honestly feels like winning at salad.
  • Sumac gives you that tangy punch without needing to squeeze a lemon until your hand cramps.
  • You can make it vegetarian, vegan, or dairy-free without changing a single thing.
02 -
  • Never dress the salad until right before serving, or your crispy chips will turn sad and soft within minutes—learn this lesson once and you're golden forever.
  • Sumac can be hard to find, but it's worth the hunt at a Middle Eastern market or online; no substitute tastes quite the same, though a pinch of extra lemon juice is the closest thing if you're truly stuck.
03 -
  • If your pita bread is thick or old, slice it horizontally into thinner sheets before cutting and baking—they crisp up more evenly and taste less like you're eating bread and more like you're eating flavor.
  • The temperature of your ingredients matters more than you'd think; slightly chilled vegetables and herbs taste fresher, so let them cool in the fridge for 10 minutes before you assemble if you have time.
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