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Bowl of fattoush salad with serving utensils.

Middle Eastern Fattoush Salad with Homemade Pita Chips

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  • Author: Big Flavors from a Tiny Kitchen – Ashley Covelli
  • Prep Time: 10 Minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 Servings 1x
  • Category: Salad
  • Method: Chop & Drop
  • Cuisine: Middle Eastern


Homemade crispy, baked pita chips and an easy sumac vinaigrette add Middle Eastern flair to this veggie-packed fattoush salad recipe.


Units Scale
  • 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, cooled (see notes)


  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. Crumble cooled pita chips over top and toss gently to combine.


Note that this recipe does not use the full amount of sumac vinaigrette (see recipe here). You'll have some leftover. It can be stored, covered, in the refrigerator.

One batch of seasoned pita chips is equal to 2 full-size pocket pitas, which is about 32 chips (see recipe here). You can also use store-bought pita chips.

If making salad in advance, wait to add the pita chips until just before serving.

To keep this recipe vegan, simply omit feta or use a plant-based substitute.


  • Serving Size: 1/4 of recipe
  • Calories: 349
  • Sugar: 4.7 g
  • Sodium: 492.8 mg
  • Fat: 26.5 g
  • Saturated Fat: 3.7 g
  • Carbohydrates: 25.3 g
  • Fiber: 4.3 g
  • Protein: 6.7 g
  • Cholesterol: 12.6 mg
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