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Fresh Fattoush Salad Recipe with Crispy Pita Chips

Fresh Fattoush Salad - featured image
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A vibrant Middle Eastern salad featuring fresh vegetables, herbs, and crispy toasted pita chips tossed in a tangy sumac and lemon dressing. Perfect as a quick, healthy side or snack.

Ingredients

Scale
  • 2 large ripe tomatoes, chopped
  • 1 cucumber, diced (peeled if waxed)
  • 1 red bell pepper, diced
  • 4 green onions, thinly sliced
  • 1 cup fresh parsley, roughly chopped
  • 1/2 cup fresh mint leaves, chopped
  • 1 small red onion, thinly sliced (optional, soak in cold water for milder bite)
  • 2 large pita breads, cut into bite-sized triangles
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground sumac (optional, recommended)
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 teaspoon ground sumac
  • 1/2 teaspoon salt, or to taste
  • Black pepper, freshly ground, to taste

Instructions

  1. Prepare the Veggies (10 minutes): Rinse all fresh produce under cold water. Dice the tomatoes, cucumber, and red bell pepper into bite-sized pieces. Thinly slice the green onions and red onion (if using). Roughly chop the parsley and mint leaves. Soak red onion slices in cold water for 5 minutes to mellow the sharpness, then drain well.
  2. Make the Pita Chips (15 minutes): Preheat oven to 375°F (190°C). Cut pita breads into small triangles, about 1.5 inches wide. Place on a baking sheet in a single layer. Drizzle with olive oil, sprinkle salt and sumac evenly, and toss to coat.
  3. Toast the Pita: Bake pita pieces for 8-10 minutes, flipping halfway through, until golden and crispy. Watch closely to avoid burning. Remove from oven and let cool on the baking sheet to continue crisping.
  4. Mix the Dressing (5 minutes): In a small bowl or jar, combine lemon juice, olive oil, minced garlic, ground sumac, salt, and freshly ground black pepper. Whisk or shake vigorously until well blended. Taste and adjust seasoning if needed.
  5. Toss the Salad (5 minutes): In a large bowl, combine all chopped veggies and herbs. Pour dressing over and toss gently but thoroughly to coat evenly. Add crispy pita chips last, folding them in just before serving to keep crunch intact.

Notes

Add pita chips just before serving to keep them crispy. Dressing tastes better after sitting for 30 minutes. For gluten-free, substitute pita chips with gluten-free crackers or toasted bread cubes. Toast pita chips carefully to avoid burning. Rough chop herbs to preserve flavor and avoid mushiness.

Nutrition

Keywords: Fattoush, Middle Eastern salad, pita chips, sumac, fresh herbs, healthy salad, quick salad, vegan salad, gluten-free option

Find it online: https://junomeals.com/fresh-fattoush-salad-recipe-with-crispy-pita-chips-easy-middle-eastern-side/