
Lebanese salad with crispy pita and sumac dressing
Prep Time
15 min
Cook Time
8 min
Total Time
23 min
Servings
4
6 cups
Difficulty
Easy
Cost
Budget
$
Lebanese salad with crispy pita and sumac dressing
A vibrant Lebanese salad with crispy fried pita croutons, fresh vegetables, and a tangy sumac dressing. The contrasting textures of crunchy bread and crisp vegetables are addictive.
15m
Prep Time
8m
Cook Time
23m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
(Updated )
Fattoush transforms day-old pita bread into golden croutons that add irresistible crunch to a garden-fresh salad. The sumac-lemon dressing provides a uniquely tart, fruity tang.
Test Kitchen Pick
Chef Knife
Helpful Tool
When the recipe is mostly prep, the tool that matters most is the one doing the cutting. A sharp chef’s knife makes the whole process faster and cleaner.
This recipe is won or lost in prep speed and cleaner cuts.
A good chef’s knife is still the single most useful kitchen upgrade for prep-heavy cooking.
Shop chef knife options for this recipeToss torn pita pieces with 2 tbsp olive oil. Bake at 400°F for 6-8 minutes until golden and crispy.
Combine romaine, tomatoes, cucumber, radish, and green onion in a large bowl.
Whisk remaining olive oil, lemon juice, sumac, and salt into a tangy dressing.
Pour dressing over salad and toss. Add pita croutons.
Garnish with fresh mint, more sumac, and serve immediately while croutons are crunchy.
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve as a light main course or alongside grilled protein
Approximates the citrusy tang
Different texture but similar crunch
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeAdd the pita croutons at the very last moment to keep them crispy.
Use day-old pita for the crunchiest croutons.
Store undressed salad and croutons separately for up to 1 day.
Not applicable—serve fresh. Re-crisp pita in the oven if needed.
Per serving (0mg) · 4 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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Mediterranean

Mediterranean

Mediterranean

Mediterranean

Mediterranean

Mediterranean