Fattoush Bowl with Pitta Chips and Sumac
Why this recipe works
- Crunch where it counts: Baked pitta chips add crisp contrast to the juicy tomatoes, cucumber and romaine.
- Bright, balanced dressing: Lemon and sumac bring a clean tartness that lifts the vegetables without making the salad heavy.
- Fast, efficient prep: The vegetables and herbs can be prepared while the pitta crisps in the oven, keeping the recipe comfortably under 30 minutes.
Get the most out of this recipe
Authenticity notes
- Levantine roots: Fattoush is widely associated with Levantine cooking, where crisp flatbread is used to add texture to fresh chopped salads.
- Bowl-style serving: This version keeps the familiar lemon, herb and sumac profile but serves it as a tidy salad bowl with baked pitta chips.
Texture tips
- Keep the chips crisp: Add the pitta chips just before serving rather than tossing them through too early.
- Let the pitta settle: A brief cooling time on the tray helps the pitta chips firm up before they go onto the salad.
Ingredient notes
- About sumac: Sumac gives the dressing its distinctive tart, berry-like sharpness and is central to the flavour of fattoush.
- Use fresh herbs generously: Mint and parsley provide the fragrant lift that keeps the salad tasting bright rather than simply sharp.
Make-ahead tips
- Store in parts: Keep the salad, dressing and pitta chips separate until serving so the leaves stay crisp and the chips keep their crunch.
- Prep smartly: Wash and dry the leaves and herbs ahead, but chop the juicier vegetables closer to serving for the freshest texture.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Split the pita bread into two thin rounds, then tear into bite-size pieces and toss with 1 tbsp of the extra virgin olive oil and 1 tsp of the sumac. Spread on a baking tray and bake for 6 to 8 minutes, turning once, until crisp and lightly golden.
- Meanwhile, make the dressing: finely grate a little lemon zest into a bowl, then squeeze in the juice. Whisk in the remaining extra virgin olive oil and remaining sumac until well combined. Taste and adjust with a little more lemon juice if you like it sharper.
- Roughly chop the romaine lettuce and add to a large bowl. Dice the cucumber and tomatoes, then thinly slice the spring onion and add them all to the bowl. Tear the fresh mint and fresh parsley leaves, then add to the salad.
- Pour over most of the dressing and toss gently to coat. Divide between two bowls and scatter over the warm pita chips. Drizzle with the remaining dressing just before serving so the chips stay crunchy.
Recipe notes
Tips
- For the best crunch, let the pita chips cool for 2 minutes on the tray before adding them to the salad.
- If serving later, keep the dressing separate and toss at the last moment to keep the lettuce crisp.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, wash the lettuce, herbs, cucumber, and tomatoes thoroughly.
Substitutions
- Replace Romaine lettuce with iceberg lettuce for extra crunch.
- Replace Fresh mint with Fresh parsley for a more mellow, grassy herb flavour.
- Replace Lemon with lime for a slightly sharper, more aromatic dressing.
Storage
- Refrigerate up to 2 days
- Store the salad and pita chips separately in the fridge. Keep the salad in an airtight container and the pita chips in a sealed container at room temperature; dress and combine just before eating. If already dressed, expect the lettuce to soften, but it will still be good the next day.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
-
Allergens:
Gluten Wheat
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