Lebanese Fattoush Salad Mix

# What You'll Need:

→ Salad

01 - 2 cups mixed greens (romaine, arugula, or purslane), chopped

02 - 2 medium tomatoes, diced

03 - 1 large cucumber, diced

04 - 4 radishes, thinly sliced

05 - 1 small red onion, thinly sliced

06 - ½ cup fresh parsley, chopped

07 - ¼ cup fresh mint leaves, chopped

→ Pita Chips

08 - 2 pieces pita bread

09 - 2 tablespoons olive oil

10 - ½ teaspoon sea salt

→ Dressing

11 - 3 tablespoons extra-virgin olive oil

12 - 2 tablespoons fresh lemon juice

13 - 1 tablespoon red wine vinegar

14 - 1 to 1½ teaspoons ground sumac

15 - 1 garlic clove, minced

16 - ½ teaspoon salt

17 - ¼ teaspoon freshly ground black pepper

# How-To Steps:

01 - Preheat oven to 375°F. Cut pita bread into bite-sized pieces, toss with 2 tablespoons olive oil and ½ teaspoon sea salt. Spread on baking sheet and bake for 8 to 10 minutes until golden and crisp. Let cool.

02 - Combine mixed greens, tomatoes, cucumber, radishes, red onion, parsley, and mint in a large bowl.

03 - Whisk together extra-virgin olive oil, lemon juice, red wine vinegar, sumac, minced garlic, salt, and black pepper in a small bowl until emulsified.

04 - Add pita chips to salad just before serving. Pour dressing over and toss gently to combine.

05 - Taste and adjust seasoning if necessary. Serve immediately to enjoy maximum crunch.

# Expert Suggestions:

01 -

It comes together in under 30 minutes but tastes like you've been cooking all morning.
The contrast between crispy pita chips and cool, juicy vegetables keeps you reaching for another bite.
Sumac gives you that tangy, lemony punch without needing loads of citrus, so the flavors feel balanced and alive.

02 -

Never dress the salad more than a few minutes before eating, or the greens wilt and the pita chips get soggy—timing is everything here.
Sumac is non-negotiable; if you skip it thinking lemon juice alone will work, you'll miss the whole character of the dish.

03 -