Fattoush Salad with Toasted Pita Chips and Sumac Dressing Recipe

Introduction

Fattoush is a vibrant Middle Eastern salad featuring fresh vegetables and crispy pita chips tossed in a tangy sumac dressing. It’s a refreshing, flavorful dish perfect for a light lunch or as a side to grilled meats.

Ingredients

• Two 8-inch white or whole wheat pita rounds
• 2 tablespoons extra virgin olive oil
• Kosher salt to taste
• 1/2 cup plain full-fat yogurt (optional)
• 2 tablespoons fresh lemon juice
• 2 tablespoons white wine vinegar or apple cider vinegar
• 1 large garlic clove, grated or minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon ground sumac
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 medium tomato, cut into half-inch pieces, or 1 cup cherry tomatoes, halved or quartered
• 4-5 mini cucumbers, peeled, halved lengthwise, and cut into half-moons
• 4-6 radishes, thinly sliced
• 1/2 small red onion, finely chopped
• 4 scallions (white and light green parts), thinly sliced
• 1/4 cup pomegranate seeds (optional)
• 1/4 cup roughly chopped fresh flat-leaf parsley
• 2 tablespoons roughly chopped fresh mint leaves

Instructions

1. Step 1: Preheat the oven to 400°F. Place pita rounds on a large rimmed baking sheet and bake until dry and crisp, about 6-8 minutes. Remove from the oven and let cool completely, then break into bite-sized pieces. Transfer pita pieces to a medium bowl, pour olive oil over, and toss to coat. Season with kosher salt to taste.
2. Step 2: In a small bowl, whisk together the yogurt (if using), lemon juice, vinegar, garlic, olive oil, ground sumac, salt, and pepper to make the dressing. Set aside.
3. Step 3: In a large serving bowl, combine the tomato, cucumbers, radishes, red onion, scallions, pomegranate seeds (if using), parsley, and mint. Drizzle the dressing over the salad and toss well to coat. Add more dressing if needed.
4. Step 4: Add the toasted pita chips into the salad and gently toss again to combine everything evenly.
5. Step 5: Sprinkle a pinch more ground sumac and salt over the top if desired. Serve immediately for the best crunch and freshness.

Tips & Variations

• For extra crunch, toast the pita chips twice—once before baking, and briefly after tossing with oil and salt.
• If you can’t find sumac, substitute with a mix of lemon zest and a pinch of paprika for a tangy flavor.
• Feel free to add diced avocado or feta cheese for creaminess.
• Use gluten-free pita or substitute toasted gluten-free bread chunks if needed.

Storage

Store the salad and pita chips separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with the pita chips just before serving to keep the pita crispy. Reheat the pita chips briefly in a warm oven if they lose their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make fattoush without yogurt?

Yes, the yogurt is optional and the dressing is still delicious without it. The lemon juice, vinegar, and sumac provide plenty of flavor.

What is sumac and where can I buy it?

Sumac is a tangy, lemony spice commonly used in Middle Eastern cuisine. It’s available at well-stocked supermarkets or Middle Eastern markets, and also online.

Fattoush Salad with Toasted Pita Chips and Sumac Dressing Recipe

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Fattoush is a vibrant Middle Eastern salad featuring fresh vegetables, toasted pita chips, and a tangy sumac-spiced dressing. This refreshing and crunchy salad combines ripe tomatoes, cucumbers, radishes, and herbs with homemade pita chips, all tossed in a zesty lemon and sumac dressing. Ideal for a light lunch or side dish, it offers a perfect balance of textures and bright flavors.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pita Chips

• Two 8-inch white or whole wheat pita rounds
• 2 tablespoons extra virgin olive oil
• Kosher salt to taste

Dressing

• 1/2 cup plain full-fat yogurt (optional)
• 2 tablespoons fresh lemon juice
• 2 tablespoons white wine vinegar or apple cider vinegar
• 1 large garlic clove, grated or minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon ground sumac
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper

Salad

• 1 medium tomato, cut into half-inch pieces, or 1 cup cherry tomatoes, halved or quartered
• 4–5 mini cucumbers, peeled, halved lengthwise, and cut into half-moons
• 4–6 radishes, thinly sliced
• 1/2 small red onion, finely chopped
• 4 scallions (white and light green parts), thinly sliced
• 1/4 cup pomegranate seeds (optional)
• 1/4 cup roughly chopped fresh flat-leaf parsley
• 2 tablespoons roughly chopped fresh mint leaves

Instructions

1. Prepare Pita Chips: Preheat the oven to 400°F. Place the pita rounds on a large rimmed baking sheet and bake for about 6-8 minutes until dry and crisp. Remove from oven and let cool completely, then break into bite-size pieces. Place pita pieces in a medium bowl, drizzle with olive oil, and toss to coat. Season with kosher salt to taste.
2. Make the Dressing: In a small bowl, whisk together the yogurt (if using), fresh lemon juice, vinegar, grated garlic, extra-virgin olive oil, ground sumac, kosher salt, and freshly ground pepper until well combined. Set aside to develop flavor.
3. Assemble the Salad: In a large serving bowl, combine the diced tomatoes, cucumbers, radishes, finely chopped red onion, sliced scallions, pomegranate seeds (if using), chopped parsley, and chopped mint leaves. Drizzle the prepared dressing over the vegetables and toss to coat evenly, adding more dressing if desired.
4. Add Pita Chips: Gently fold in the toasted pita pieces into the salad, mixing carefully to maintain the crunch of the pita chips.
5. Finish and Serve: Sprinkle an additional pinch of sumac and salt over the top if desired, then serve immediately for the best texture and flavor.

Notes

• Use whole wheat pita for a nuttier, heartier flavor.
• To keep the pita chips crispy, add them just before serving.
• Sumac adds a unique tangy flavor typical of Middle Eastern cuisine; if unavailable, a touch of lemon zest can be used as a substitute.
• Yogurt in the dressing is optional but adds creaminess and richness.
• Customize the salad by adding other fresh herbs like cilantro or replacing radishes with bell peppers for different textures and flavors.

Keywords: fattoush, Middle Eastern salad, pita chips, sumac dressing, fresh vegetable salad, healthy salad recipe, vegetarian salad