Fattoush Salad

Fattoush is the Levant's answer to the perfect summer salad — crisp lettuce, radishes, cucumber, and tomatoes tossed with toasted pita chips, purslane, and a tangy sumac-lemon dressing. Every bite is crunchy, bright, and herby, with the warm pita adding irresistible texture.

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

Servings

6 servings

Calories

220

Ingredients

• 2 large pita breads, torn into bite-size pieces
• 3 tablespoons olive oil, plus 1/3 cup for the dressing
• 1 teaspoon sumac, plus more to finish
• 1 romaine heart, chopped
• 1 cup purslane leaves (or baby arugula)
• 1 English cucumber, diced
• 3 medium tomatoes, diced
• 5 radishes, thinly sliced
• 4 green onions, sliced
• 1/2 cup fresh mint leaves, torn
• 1/4 cup flat-leaf parsley, chopped
• 3 tablespoons lemon juice
• 1 small garlic clove, grated
• 1 teaspoon salt and 1/2 teaspoon black pepper, or to taste

Instructions

1. Preheat the oven to 375°F (190°C). Toss the pita pieces with 3 tablespoons olive oil and 1 teaspoon sumac; spread on a baking sheet.
2. Bake 8 to 10 minutes, turning once, until golden and crisp. Set aside.
3. Whisk the remaining 1/3 cup olive oil with the lemon juice, garlic, salt, pepper, and another pinch of sumac to make the dressing.
4. Combine the romaine, purslane, cucumber, tomatoes, radishes, green onions, mint, and parsley in a large bowl.
5. Pour the dressing over the greens and toss until everything is lightly coated.
6. Add the toasted pita chips and toss once more, just to mix.
7. Finish with a dusting of sumac and serve immediately.

Pro tips

• Toast the pita until genuinely crisp — slightly chewy chips will turn soggy the moment they meet the dressing.
• Tear the pita by hand for craggy edges that catch more dressing than neat squares.
• Dress and add the pita at the very last moment, right at the table if possible.
• A final pinch of sumac over the top just before serving keeps the color vivid and the tang bright.

Frequently asked questions