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Lebanese Fattoush Salad in a white bowl with crispy pita chips, fresh vegetables and herbs on a white wooden surface.

Fattoush Salad with Crispy Pita and Sumac Dressing

This vibrant Lebanese Fattoush Salad combines crisp seasonal vegetables, fresh herbs, and crunchy homemade pita chips, all tossed in a tangy sumac dressing. Ready in 25 minutes, it’s the perfect fresh side or light meal.
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Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Course: Lunch, Salad, Side Dish
Cuisine: Lebanese, Middle Eastern
Keyword: crispy pita salad, Lebanese fattoush salad, Lebanese salad, Middle Eastern Salad, sumac dressing
Servings: 4 - 6
Author: Kate Brodhurst

Ingredients

FATTOUSH SALAD

  • 2 large Lebanese pita breads
  • Olive oil spray
  • 1 teaspoon sumac
  • Salt and pepper, to taste
  • 2 Lebanese cucumbers, chopped
  • 2 large vine-ripened tomatoes, roughly chopped
  • 1 cup finely shredded red cabbage
  • 3-4 radishes, halved and thinly sliced
  • 1 small red capsicum, chopped
  • 2 cups roughly chopped cos or ice-berg lettuce
  • 2 spring/green onions, sliced
  • ½ cup roughly chopped flat leaf parsley
  • ½ cup roughly chopped mint

SUMAC DRESSING

  • 3-4 cloves garlic, finely chopped or grated
  • 1 tablespoon sumac
  • 2 teaspoons paprika
  • ¼ cup extra virgin olive oil
  • Juice of 1 large lemon
  • Salt and pepper, to taste

Instructions

FATTOUSH SALAD

  • Preheat oven to 200℃ (180℃ fan forced). Line a large baking tray with baking paper. Place Lebanese bread onto tray and spray both sides with olive oil spray. Season with the sumac and salt & pepper to taste. Bake in the oven for 10-12 minutes, turning halfway through, or until golden and crisp. Remove and allow to cool, then break into rough pieces using your hands. Set aside or place into an airtight container until required.
  • Combine all remaining salad ingredients into a large bowl and toss to combine. Cover and chill until required.
  • When ready to serve, add the pita crisps to the salad mixture and pour over the Sumac Dressing. Using clean hands, mix until well combined making sure to coat all ingredients evenly with the dressing. Serve immediately with your choice of proteins or other sides.

SUMAC DRESSING

  • Place all ingredients into a bowl and whisk until well combined or alternately place into a screw-top jar, shaking until well combined. Taste and adjust with more lemon juice, salt and pepper if required to suit your tastes. Chill until required. Dressing will keep in the fridge for up to 1 week.

Notes

  1. COOKS NOTES:
    Oven Temps:     Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
    Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup =  250 ml.
    Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
    Vegetables: All vegetables are medium size and peeled, unless specified.
    Eggs: We use large size and eggs are 55-60 g each, unless specified.
  2. For Ultimate Crispness: Add the toasted pita chips to the salad just before serving to prevent them from becoming soggy.
  3. Pita Chips: This recipe is a healthier version as I have baked the pita. For a more lux version with crispier pita and deeper flavour, you can shallow or deep-fry the pita pieces until golden and crisp. I do this on special occasions.
  4. Make Ahead: Prepare the chopped vegetables and dressing up to 2 days in advance. Store separately in the fridge. Toast pita chips and store at room temperature.
  5. Sumac Substitute: If unavailable, use 1 tbsp lemon zest mixed with ½ tsp smoked paprika for a similar tangy, earthy note.
  6. Customise: Add grilled chicken, chickpeas, or falafel to transform this into a hearty main course.