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Crispy Pita Fattoush With Sumac Dressing

A vibrant and crunchy salad made with fresh vegetables, crispy pita chips, and a tangy sumac dressing, perfect for a light meal or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 900
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 head romaine lettuce, chopped Choose crisp, fresh romaine.
  • 1 cup cherry tomatoes, halved Can swap with grape tomatoes.
  • 4-5 pieces radishes, thinly sliced Can replace with diced bell pepper.
  • 1 cup cucumber, thinly sliced English cucumber or Persian cucumber works well.
  • 2 pieces green onions, sliced
  • 1/4 cup chopped fresh parsley Can swap for cilantro.
  • 1/4 cup chopped fresh mint leaves Can swap for dill.
  • 1/2 cup crumbled feta Can replace with goat cheese or dairy-free feta.
Crispy Pita Ingredients
  • 1 piece pita bread
  • 1-2 teaspoons olive oil
  • 1 teaspoon ground sumac
  • 1 pinch salt Add when using stovetop method.
Dressing Ingredients
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 small shallot, finely minced
  • 3 tablespoons olive oil
  • 1 tablespoon pomegranate molasses
  • Salt, to taste

Method
 

Crisp the Pita
  1. Heat oven to 375°F, brush pita with olive oil, sprinkle sumac, and bake for 8-10 minutes until golden. For stovetop, tear pita, heat olive oil over medium heat, cook pieces for 4-6 minutes, then toss with salt and sumac.
Mix the Dressing
  1. Whisk lemon juice, red wine vinegar, minced shallot, olive oil, pomegranate molasses, and salt in a bowl until smooth.
Build the Salad Base
  1. Combine romaine, cherry tomatoes, radishes, cucumber, green onions, parsley, and mint in a large bowl. Toss gently to mix.
Add the Dressing
  1. Pour dressing over vegetables and toss until lightly coated, being careful not to overdress.
Finish With Feta and Pita
  1. Fold in feta and crispy pita pieces just before serving, then serve immediately.

Notes

Store salad ingredients separately in the fridge for up to 2 days. Once dressed, eat immediately. Pita chips can be toasted again if softened.