Description
Lebanese Fattoush Salad with Crispy Pita Chips is a vibrant and refreshing Middle Eastern salad combining fresh vegetables, fragrant herbs, and a tangy sumac-spiced dressing, topped with golden, crunchy pita chips for an addictive texture and flavor contrast. This colorful, nutritious, and easy-to-prepare salad is perfect for casual lunches or festive gatherings, offering a burst of bright flavors with every bite.
Ingredients
Scale
Fresh Vegetables
- 2 medium tomatoes, diced
- 1 large cucumber, diced
- 4–5 radishes, diced
- 1 bell pepper (red or green), diced
Herbs
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
Pita Chips
- 2–3 pieces of day-old pita bread, cut into bite-sized pieces
- 2 tablespoons olive oil (for tossing pita)
- Pinch of salt (for pita chips)
Dressing
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 teaspoon sumac
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the pita chips: Cut the pita bread into bite-sized pieces, then toss them with olive oil and a pinch of salt. Bake in a preheated oven at 375°F (190°C) for 8-10 minutes or pan-fry until golden and crispy. Set aside to cool.
- Chop the vegetables: Dice the tomatoes, cucumbers, radishes, and bell peppers evenly. Finely chop the parsley and mint. Use fresh, firm vegetables for the best texture and flavor.
- Make the dressing: In a small bowl, whisk together fresh lemon juice, olive oil, sumac, salt, and pepper until well combined. The dressing should be tangy, slightly sour, and balanced.
- Toss everything together: Combine the chopped vegetables and herbs in a large bowl. Pour the dressing over the mixture and toss gently to coat all ingredients evenly. Add the crispy pita chips last, folding them in carefully to preserve their crunch.
- Serve immediately: Enjoy the salad right away to experience the delightful contrast between the crisp pita chips and the fresh, zesty vegetables.
Notes
- Use day-old pita: it crisps up better without burning.
- Season the dressing well to bring out the brightness of sumac and lemon.
- Add pita chips last to keep them crunchy.
- Serve chilled or at room temperature as preferred.
- Use just enough olive oil to coat ingredients without making the salad soggy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Fattoush, Lebanese salad, Middle Eastern salad, pita chips, sumac salad, fresh vegetable salad, vegan salad, healthy salad, crunchy salad