Fattoush Salad with Crispy Pita
A vibrant Lebanese salad combining crisp vegetables, fresh herbs, and tangy pomegranate with homemade crispy pita chips. Tossed in a bright lemon-sumac vinaigrette for authentic Middle Eastern flavor.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 8g
Ingredients
- 2 pieces pita bread
- 4 cups romaine lettuce
- 2 medium tomatoes
- 1 medium cucumber
- 4 pieces radishes
- ½ cup fresh parsley, chopped
- 3 tablespoons lemon juice
- ½ teaspoon sumac
- 3 tablespoons olive oil
Instructions
- 1
Set the oven to 400°F and wait until the indicator light or beep tells you it has finished preheating, about 8 minutes.
- 2
Cut each pita bread in half, then cut each half into triangular chips about 2 inches on each side; you want roughly 8–10 chips per pita.
- 3
Spread the pita chips in a single layer across a baking sheet, leaving a little space between each piece so they can crisp evenly.
- 4
Place the baking sheet in the preheated oven and bake for 8–10 minutes, until the edges are the color of light caramel and the chips feel hard and crispy when you press one gently.
- 5
Remove the baking sheet from the oven and let the chips cool on the sheet for 2 minutes so they crisp further as they cool.
- 6
Remove the center core from the romaine by slicing down through the stem; discard the core and tear the leaves into bite-sized pieces about 2 inches across.
- 7
Cut each tomato in half from the top to the stem, then place the flat side down on the cutting board and cut into 1/4-inch-thick slices, like stacking coins.
- 8
Place the cucumber on the cutting board and cut it in half lengthwise from tip to bottom, then cut each half into 1/4-inch-thick half-moons by slicing crosswise at an angle.
- 9
Place each radish on the cutting board and slice straight down into paper-thin rounds, about the thickness of a dime; slide the knife to make the thinnest slices.
- 10
In a small bowl, pour in 3 tablespoons of lemon juice, sprinkle in 0.5 teaspoon of sumac, and drizzle in 3 tablespoons of olive oil; whisk with a fork until the oil is broken up into tiny droplets throughout the liquid.
- 11
Put the torn romaine into a large serving bowl or directly on individual plates.
- 12
Arrange the tomato slices, cucumber half-moons, and radish rounds on top of the romaine, distributing them evenly across the surface.
- 13
Scatter the chopped parsley over the vegetables.
- 14
Pour the lemon-sumac dressing over the salad, then toss gently using two large spoons or forks, lifting from the bottom and folding the vegetables over each other until the leaves are coated.
- 15
Scatter the warm pita chips over the top of the salad just before serving, or serve them on the side so they stay crispy.
Tools you’ll need
- oven
- baking sheet
- cutting board
- chef's knife
- small mixing bowl
- fork for whisking
- large serving bowl or plates
- 2 large spoons or salad forks
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