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Middle Eastern Fattoush Salad with Homemade Pita Chips

Homemade crispy, baked pita chips and an easy sumac vinaigrette add Middle Eastern flair to this veggie-packed fattoush salad recipe.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 12-ounce package grape tomatoes, halved
  • 1 English cucumber (halved and chopped (about 3 cups))
  • 6 radishes (halved and thinly sliced (about 1/2 cup))
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 4 green onions (thinly sliced (about 1/2 cup))
  • 2 ounces feta (cut into chunks or crumbles (optional))
  • 1/3 cup sumac vinaigrette
  • 1 batch seasoned pita chips

Method
 

  1. In a large bowl, combine tomatoes, cucumber, radishes, parsley, mint, green onions, and feta. Pour sumac vinaigrette over top and toss well to combine.
  2.  
  3. Crumble cooled pita chips over top and toss gently to combine.

Notes

  • For the freshest flavor, prepare your salad ingredients just before serving, as this will keep the veggies crisp and vibrant.
  • If you don’t have sumac, a mix of lemon zest and a dash of salt can mimic its tangy flavor in a pinch.
  • To avoid soggy pita chips, add them to the salad just before serving; this keeps them crunchy and delightful.
  • Store any leftover salad in an airtight container in the fridge for up to two days, but keep the pita chips separate to maintain their crunch.
  • For quick slicing of tomatoes, use a serrated knife; it will glide through the skin without squishing the fruit.