Save It My neighbor Layla brought this fattoush to a summer potluck, and I watched three different people go back for seconds before I even tried it. The moment I took a bite, I understood why—there's something magical about how the crispy pita chips shatter against the cool, crisp greens, and that tangy sumac hits you with a brightness that feels like sunshine in a bowl. Now I make it whenever I want to feel like I'm sitting at her kitchen table in Beirut, even though I've never been there.
I made this for a dinner party when I was trying to impress my partner's parents, and honestly, I was nervous about serving "just a salad." But halfway through the meal, his mother asked for the recipe, and his father was still eating it after everyone had moved on to dessert. That's when I realized fattoush isn't a side dish—it's the main event.
Ingredients
- Mixed greens: Romaine is sturdy and won't wilt the moment dressing touches it, but arugula adds a peppery kick if you're feeling bold, and purslane brings an almost tangy earthiness that's hard to find elsewhere.
- Tomatoes and cucumbers: You want them ripe and crisp, so check them by smell and gentle squeeze—a good tomato will smell like tomato, not plastic.
- Radishes: They stay crisp longer than you'd think and add a clean bite that keeps the salad from feeling heavy.
- Red onion: The thin slice matters; too thick and it overpowers, too thin and it disappears.
- Fresh parsley and mint: These aren't garnish, they're structural—roughly half the salad by volume once you're done chopping.
- Pita bread: Two pieces might sound like a lot, but they absorb more oil and salt than you expect, and you'll want plenty of chips.
- Extra-virgin olive oil: This is where you splurge; the dressing is simple enough that cheap oil will show.
- Sumac: If you can't find it, you'll regret it, but a squeeze of extra lemon juice is your backup plan.
Instructions
- Toast the pita into shards:
- Cut your pita into bite-sized pieces, toss them with olive oil and salt until every piece glistens, then spread them on a baking sheet so they're not touching. Bake at 375°F for about 8 to 10 minutes, watching after the 7-minute mark—the line between golden and burnt is shorter than you'd think. They'll continue to crisp as they cool, so pull them out when they look just barely done.
- Build your salad base:
- Chop everything fresh into a big bowl—the greens, tomatoes, cucumber, radishes, onion, parsley, and mint. Don't dress it yet; this is your blank canvas, and the dressing will only work its magic if you add it at the very last moment.
- Mix your dressing:
- Whisk together the olive oil, lemon juice, vinegar, sumac, garlic, salt, and pepper in a small bowl. The sumac will sink, so keep whisking until it feels smooth and well combined. Taste it straight from the whisk—it should be bright and a little sharp, almost puckering.
- Bring it all together:
- Add the cooled pita chips to the salad, pour the dressing over everything, and toss gently but thoroughly so every piece of lettuce gets coated. Serve immediately so the chips don't soften—this is the moment it's meant to be eaten.
Save It My friend served this at a small gathering after her move, and it became the thing everyone remembered about that day. Not the house, not the unpacked boxes, just this salad and the fact that she'd made it fresh while we all sat around talking. Food has a way of becoming a bookmark in someone's memory, and fattoush does that better than most.
Why Sumac Is Your Secret Weapon
Sumac tastes like lemon without the juice, which means you can brighten a dish without adding more liquid. It's tangy, slightly fruity, and a little smoky all at once. Once you have a jar of it in your spice cabinet, you'll find yourself reaching for it in places you never expected—on roasted vegetables, sprinkled over hummus, even dusted on eggs. It's the seasoning that makes people ask what you did different, and you get to smile and keep that small secret.
The Right Way to Slice an Onion
A thin slice of red onion in this salad is a lesson in restraint and precision. If you cut it too thick, it becomes aggressive and overpowers the other flavors. If you use a mandoline or a sharp knife and go slow, you get translucent half-moons that add color and a subtle bite without bullying everything else on the plate. The difference sounds small until you taste it, and then it becomes obvious.
Variations That Still Feel True
Fattoush is flexible in the way that traditional food often is—it adapts to what's available while staying recognizable. Some people add diced bell pepper for sweetness, others throw in green onions for extra sharpness, and there's no wrong answer as long as you respect the core: fresh herbs, crispy pita, and sumac dressing. I've added diced grilled chicken on nights when I needed it to be more substantial, and I've served it alongside grilled meats because it cuts through richness like nothing else.
- Bell peppers add sweetness and crunch without changing the essential character of the dish.
- Grilled chicken or labneh can transform it from a side to a full meal.
- Gluten-free pita or omitted chips still create something delicious, just slightly different in texture.
Save It This salad reminds me that the best dishes are the ones you can make for people you care about without stress or pretense. Eat it cold on a hot day, and you'll understand why it's been a staple in Lebanese kitchens for generations.
Common Questions About Recipes
- → What is sumac and how does it affect the flavor?
Sumac is a tangy, lemony spice common in Middle Eastern cuisine that adds a bright, citrusy note enhancing the salad's freshness.
- → Can I substitute pita chips with something else?
Yes, toasted bread croutons or gluten-free crackers can replace pita chips while maintaining a satisfying crunch.
- → How do I keep the greens crisp before serving?
Prepare and toss the greens close to serving time and keep the dressing separate until just before serving to retain crispness.
- → Is there a vegan-friendly dressing option?
The dressing uses olive oil and lemon juice with no animal products, making it naturally vegan and dairy-free.
- → What herbs work best in this salad?
Fresh parsley and mint are traditional choices that add refreshing herbal notes complementing the other vegetables.