Pin It One afternoon in late summer, a friend showed up at my door with a small paper bag of sumac from a Middle Eastern market, insisting I needed to taste what it could do to a simple salad. I was skeptical until she tossed together whatever vegetables I had on hand, whisked together a bright dressing, and topped it with homemade pita chips still warm from the oven. That one meal changed how I thought about salads entirely, transforming them from an afterthought into something people actually craved.
I made this for a potluck once, arriving fashionably late with the salad components in separate containers because I'd learned the hard way that soggy pita chips are basically a tragedy. When I assembled it right before serving, watching people's faces light up at that first crunchy, tangy bite made me feel like I'd actually accomplished something important that day.
Ingredients
- Mixed greens: Romaine, arugula, and spinach give you variety in texture and mild flavor, letting the dressing shine without competing.
- Cherry tomatoes: Halving them instead of quartering means they release their juice slowly, seasoning the salad evenly.
- Cucumber: Diced into small pieces so every forkful has a bit of cool crunch.
- Bell pepper: Red or yellow adds sweetness that balances the tang beautifully.
- Radishes: Thinly sliced, they bring a peppery heat that makes your mouth wake up.
- Green onions: The white and light green parts give you more onion flavor than the dark tops.
- Fresh parsley and mint: These aren't just garnish—they're essential for that bright, herbal character that makes fattoush feel alive.
- Pita breads: Cut into bite-sized pieces rather than crumbled so they stay crispy longer.
- Extra-virgin olive oil: Use the good stuff here since it's the base of everything.
- Fresh lemon juice: Bottled works in a pinch, but fresh makes a noticeable difference in how clean the dressing tastes.
- Red wine vinegar: Adds depth and prevents the dressing from tasting one-note.
- Ground sumac: This is the secret—that dusty, slightly sour spice that makes people ask what you did differently.
- Garlic: Just one minced clove, since raw garlic can overpower if you're not careful.
Instructions
- Heat your oven and prep the pita:
- Set it to 375°F and cut your pita breads into bite-sized pieces—not too tiny or they'll disappear, not too large or they'll stay chewy in the middle. Toss them with olive oil, salt, and sumac until every piece is lightly coated and glistening.
- Get the chips golden:
- Spread them on a baking sheet in a single layer and bake for 8–10 minutes, stirring halfway through so they toast evenly. They should be golden and smell toasty, not dark or burnt—they'll crisp up more as they cool.
- Make the dressing while they bake:
- In a small bowl, whisk together olive oil, lemon juice, vinegar, sumac, minced garlic, salt, and pepper. Taste it—the dressing should taste a bit more tart and bold than you think it needs to be, since the greens will mellow it out.
- Assemble your greens:
- Toss all the vegetables and herbs into a large bowl, making sure everything is distributed so you don't end up with a pile of tomatoes at the bottom. This is the moment to taste a raw radish or green onion and smile at how fresh everything is.
- Dress and toss gently:
- Pour the dressing over the salad and use gentle hands or salad servers to coat everything without bruising the tender greens. You want them shiny and well-coated, not swimming in dressing.
- Top with pita and serve immediately:
- Scatter the cooled pita chips over the top right before bringing it to the table. This final step is non-negotiable if you want that contrast between crispy and fresh.
Pin It 
There's something almost meditative about slicing radishes thin enough to see light through them, or watching the pita chips turn from pale to golden in the oven. This salad became my answer to "what should I bring?" because it shows up looking impressive but doesn't ask you to spend all day in the kitchen beforehand.
Why Sumac Changes Everything
Sumac tastes like you squeezed a lemon into the salad but without the moisture that wilts greens or the harsh acidity that can make your mouth pucker. It's earthy and slightly sour, with an almost fruity undertone that makes people pause and ask what flavor they're tasting. Once you have sumac in your pantry, you'll find yourself reaching for it in places you never expected.
The Pita Chip Game-Changer
Homemade pita chips might seem like overkill when you could just crumble store-bought pita on top, but the difference is real—they stay crispy way longer, they taste fresher, and you get to control the seasoning so it complements rather than competes with the dressing. Plus, the smell of them toasting in the oven is reason enough to make them yourself.
How to Make It Your Own
This salad is forgiving and adaptable depending on what's in your kitchen or what you're craving that day. The core idea—fresh greens, bright dressing, crunchy contrast—stays the same, but the details can shift without losing the soul of the dish. Think of it as a template rather than a strict instruction.
- Add crumbled feta or sliced olives if you want more richness and don't mind the dairy.
- Toss in some chickpeas for protein if you're making it a light main course instead of a side.
- Use gluten-free pita or skip the chips altogether if that matters for your table.
Pin It This is the kind of salad that reminds you why fresh, simple food tastes so good, and why sometimes the best meals are the ones that come together without drama. Serve it with confidence and watch it disappear.
Recipe Questions & Answers
- → What makes the pita chips crunchy?
The pita bread pieces are tossed with olive oil, sea salt, and sumac, then baked at 375°F until golden and crisp, which gives them their crunch.
- → Can this salad be made gluten-free?
Yes, by substituting gluten-free pita bread or omitting the pita chips altogether, you can enjoy a gluten-free version.
- → What flavors does sumac add to the salad?
Sumac adds a tangy, lemony note that brightens the salad and complements the fresh vegetables and herbs.
- → How should the salad be served for best texture?
To keep the pita chips crunchy, add them just before serving and toss gently with the dressing-coated greens.
- → What herbs are included in the salad?
Fresh parsley and mint are chopped and mixed into the salad, providing aromatic freshness and flavor balance.