Save There's something about the sound of pita chips crisping in the oven that signals something good is about to happen. I discovered this salad on a sweltering afternoon when my fridge held nothing but vegetables and leftover pita, and I needed something that felt both summery and substantial. The first bite—that collision of cool greens, warm crispy chips, and the sharp tang of sumac—felt like eating Lebanon from a bowl. Now it's my go-to when I want food that tastes vibrant without any fuss.
My neighbor knocked on my door one evening asking what smelled so good, and I handed her a bowl of this still-warm from the oven. She came back the next week asking for the recipe, then the week after that asking if I could make extra because her family had adopted it as their Tuesday night thing. That's when I knew this wasn't just a salad—it was the kind of dish people return to.
Ingredients
- Mixed greens: Use a combination so no single flavor dominates; romaine gives structure, arugula brings peppery bite, spinach adds earthiness.
- Cherry tomatoes: Halving them by hand (not quartering) means they don't get lost among the greens.
- Cucumber: Dicing it into rough half-inch pieces keeps everything textured and prevents sogginess.
- Bell pepper: Red or yellow ones have more natural sweetness than green; this matters in a tangy dressing.
- Radishes: Slice them paper-thin so they're more flavor and snap, less woody.
- Green onions: Both white and green parts matter here—don't waste the whites.
- Fresh parsley and mint: These aren't garnishes; they're the soul of the dish, so don't skimp.
- Pita breads: Stale pita actually works better because it crisps instead of turning chewy.
- Extra-virgin olive oil: This shows in the dressing, so use something you actually like tasting.
- Ground sumac: If you can't find it, lemon zest works, but sumac has a complexity that lemon doesn't quite match.
Instructions
- Warm your oven and prep the pita:
- Set the oven to 375°F and cut your pita into bite-sized pieces—not too small or they'll burn, not too big or they'll stay chewy inside. Toss them with olive oil, salt, and sumac until every piece gets a light coating.
- Toast until golden:
- Spread them on a baking sheet in a single layer and bake for 8 to 10 minutes, stirring halfway through so they brown evenly. You're done when they're golden and crisp; they'll crunch louder as they cool.
- Build your dressing:
- While the chips toast, whisk together olive oil, lemon juice, vinegar, sumac, minced garlic, salt, and pepper in a small bowl. Taste it—it should make your mouth water.
- Assemble the greens:
- In a large bowl, combine all your vegetables and herbs: greens, tomatoes, cucumber, pepper, radishes, green onions, parsley, and mint. This is where size matters—keep pieces roughly the same size so nothing dominates.
- Dress and toss gently:
- Drizzle the dressing over the greens and toss with a light hand, as if you're turning over flowers. You want everything coated but not bruised.
- Add the chips at the very last moment:
- Scatter the cooled pita chips across the top right before serving. This is non-negotiable if crunch is what you're after.
Save I made this for a small gathering on a late spring evening when everything in my garden had decided to grow at once, and my guests kept reaching for the bowl even after they were full. It wasn't fancy, but it felt generous in a way that mattered—the kind of food that makes people linger and ask for seconds.
Building Your Own Version
Once you have the framework down, this salad invites creativity. I've added crumbled feta when I had it on hand, sliced olives for brininess, even chickpeas when I wanted something more filling. The greens can rotate with the seasons—arugula in spring, hearty romaine in winter. The core structure of fresh vegetables, herbs, and that particular sumac dressing is what holds it together, so you can play within those boundaries.
The Pita Chip Technique
The chips are where most people stumble, either burning them or leaving them chewy. The trick is cutting them into proper bite-sized pieces—roughly an inch or so—and spreading them in a single layer so hot air gets to all sides. Stir them halfway through baking and watch them color toward the end; the transition from pale to golden happens faster than you'd think. Once they cool, they'll continue crisping up, so pull them out while they still look slightly underdone.
Why Sumac Changes Everything
Sumac is a dried, ground spice that tastes like a dried lemon zest—bright and slightly fruity but not sharp or acidic the way vinegar is. Using it in the dressing and on the chips layers a familiar-but-unexpected flavor that makes people pause and ask what that taste is. It's the kind of ingredient that feels special because it's not in most kitchens, but it should be.
- If you can't find sumac at your regular grocery store, Middle Eastern markets almost always carry it at a better price.
- A little sumac goes a long way, so start with what the recipe calls for and add more only if you want intensely tangy.
- Sumac keeps best in a cool, dark place, and it holds its flavor for months, so it's worth stocking once you find it.
Save This salad has become my answer to the question of what to bring to gatherings or what to make when I want something that feels both nourishing and joyful. It's proof that simple ingredients, when treated with a little care, can turn into something worth remembering.
Recipe Q&A
- → What is the best way to make the pita chips crispy?
Cut the pita into bite-sized pieces and toss with olive oil, sea salt, and ground sumac. Bake at 375°F for 8-10 minutes, turning once, until golden and crisp.
- → Can I use other greens besides romaine and arugula?
Yes, spinach or any fresh mixed greens work well, adding a slightly different texture and flavor to the salad.
- → How should the dressing be prepared for best flavor?
Whisk together olive oil, lemon juice, red wine vinegar, garlic, ground sumac, sea salt, and black pepper until well combined and smooth.
- → Can this salad be made dairy-free and gluten-free?
The salad is naturally dairy-free. For gluten-free, use gluten-free pita or omit the pita chips altogether.
- → What dishes pair well with this salad?
This salad complements grilled meats, falafel, or can be enjoyed on its own as a light, flavorful side.
- → How can I add more flavor to the salad?
Adding crumbled feta cheese or sliced olives provides extra depth and richness without overpowering the fresh ingredients.