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Close-up view of a fresh Fattoush Salad bowl topped with crispy pita chips, cucumbers, tomatoes, and zesty sumac.

Authentic Lebanese Fattoush Salad with Crispy Pita and Zesty Sumac Dressing

A refreshing and vibrant Lebanese bread salad featuring a medley of fresh vegetables, herbs, crispy sumac-dusted pita, and a bright, tangy sumac-lemon dressing. Perfect as a light meal or a show-stopping side.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Lebanese, Middle Eastern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Pita
  • 2-3 pita bread large, whole wheat or white, cut into 1-inch pieces
  • 2 tbsp olive oil extra virgin
  • 1 tsp sumac ground
  • 1/2 tsp salt fine sea
For the Salad
  • 1 head romaine lettuce large, chopped
  • 2 cups cucumber diced, about 1 large
  • 2 cups tomatoes diced, about 2 medium or 1 pint cherry tomatoes
  • 1 cup radish thinly sliced, about 5-6 medium
  • 1/2 cup green bell pepper diced, about 1/2 medium
  • 1/2 cup fresh parsley chopped, flat-leaf
  • 1/4 cup fresh mint chopped
  • 1/4 cup green onions sliced, white and green parts
For the Sumac Dressing
  • 1/2 cup olive oil extra virgin
  • 1/4 cup fresh lemon juice
  • 2 tbsp sumac ground
  • 1 clove garlic minced, small
  • 1/2 tsp salt fine sea
  • 1/4 tsp black pepper freshly ground

Equipment

  • Large Mixing Bowl
  • Small Whisk
  • Air Fryer
  • Cutting Board
  • Sharp Knife
  • Large Skillet (optional)

Method
 

Prepare the Crispy Pita
  1. Preheat air fryer to 375°F (190°C) or heat a large skillet over medium-high heat for pan-frying.
  2. In a medium bowl, toss the cut pita pieces with 2 tablespoons of olive oil until lightly coated. Sprinkle with 1 teaspoon of ground sumac and 1/2 teaspoon of salt, tossing again to ensure even distribution.
  3. If using an air fryer: Place the seasoned pita in a single layer in the air fryer basket. Cook for 5-8 minutes, shaking the basket halfway through, until golden brown and crispy.
  4. If using a skillet: Spread the seasoned pita in a single layer in the hot skillet. Cook for 5-8 minutes, stirring frequently, until golden brown and crispy.
  5. Remove the crispy pita from the heat and set aside to cool completely. They will crisp up further as they cool.
Prepare the Salad
  1. In a very large mixing bowl, combine the chopped romaine lettuce, diced cucumber, diced tomatoes, thinly sliced radish, diced green bell pepper, chopped parsley, chopped mint, and sliced green onions.
Prepare the Sumac Dressing
  1. In a small bowl, whisk together 1/2 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 2 tablespoons ground sumac, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well combined and emulsified. Taste and adjust seasoning if needed.
Assemble the Fattoush
  1. Just before serving, pour the sumac dressing over the prepared salad vegetables. Toss gently but thoroughly until all the vegetables are evenly coated with the dressing.
  2. Add the crispy sumac pita pieces to the salad. Toss once more lightly to incorporate, being careful not to break the pita too much. Serve immediately to ensure the pita remains crispy.

Notes

For best results, dress the salad and add the pita just before serving to prevent the pita from becoming soggy. You can prepare the vegetables and dressing ahead of time and store them separately in the refrigerator. Leftover dressing will keep in an airtight container in the fridge for up to 3-4 days.