Fattoush Salad with Sumac Vinaigrette and Labneh

Why You’ll Love This Recipe

• Bright, tangy flavors from lemon and sumac, balanced with creamy labneh or hummus.
• Ultra-crisp textures: cool romaine, juicy tomatoes, crunchy radishes, and freshly toasted pita.
• Simple pantry-friendly dressing that comes together in minutes.
• Perfect for make-ahead components and last-minute assembly.

Grocery List

• Produce: Romaine heart, Persian cucumbers, cherry tomatoes, radishes, scallions, flat-leaf parsley, fresh mint, garlic, lemons, optional red onion
• Dairy: Labneh (or substitute hummus if dairy-free)
• Pantry: Pita bread, extra-virgin olive oil, ground sumac, red wine vinegar, kosher salt, black pepper, optional pomegranate molasses

Full Ingredients

For the Toasted Pita Chips

• 3 (6-inch/15 cm) pita breads, about 150 g total, cut into 1–1.5 inch pieces
• 3 tbsp extra-virgin olive oil (45 ml)
• 1 tsp ground sumac (about 3 g)
• 1/2 tsp kosher salt

Lemon–Garlic–Sumac Vinaigrette

• 3 tbsp fresh lemon juice (45 ml)
• 1 tbsp red wine vinegar (15 ml)
• 2 small garlic cloves, finely minced (about 2 tsp / 6 g)
• 1.5 tbsp ground sumac (about 9 g)
• 5 tbsp extra-virgin olive oil (75 ml)
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tsp pomegranate molasses (optional but recommended)

Salad

• 1 large romaine heart (about 280 g), chopped into bite-size pieces (about 6 packed cups)
• 2 Persian cucumbers (200 g), diced 1/2 inch
• 2 cups cherry tomatoes (300 g), halved
• 4 radishes (80 g), thinly sliced
• 3 scallions (45 g), thinly sliced
• 1/4 small red onion (25 g), very thinly sliced and rinsed (optional)
• 1 cup loosely packed flat-leaf parsley leaves (15 g), chopped
• 1/2 cup loosely packed fresh mint leaves (10 g), torn
• 2 tbsp chopped fresh dill (optional)

To Serve and Garnish

• 1 cup labneh or hummus (240 g)
• 1 tsp ground sumac, for finishing
• 1 tbsp extra-virgin olive oil, for drizzling
• Lemon wedges, optional

Step-by-Step Instructions

Step 1: Toast the pita chips

Preheat the oven to 375°F (190°C). On a large baking sheet, toss pita pieces with 3 tbsp olive oil, 1 tsp sumac, and 1/2 tsp kosher salt until evenly coated. Spread in a single layer. Bake for 10–12 minutes, stirring once halfway, until golden at the edges and crisp. Cool completely on the pan so they firm up.

Step 2: Whisk the lemon–garlic–sumac vinaigrette

In a small bowl, whisk together lemon juice, red wine vinegar, garlic, sumac, 3/4 tsp salt, black pepper, and pomegranate molasses (if using). Slowly stream in 5 tbsp olive oil while whisking until emulsified. Let the dressing rest for 5 minutes to mellow the garlic and bloom the sumac. Taste and adjust salt or lemon to your liking.

Step 3: Prep and crisp the vegetables

Chop the romaine into bite-size pieces and soak in ice water for 10 minutes to maximize crunch. Spin or pat completely dry. Dice cucumbers, halve tomatoes, and thinly slice radishes and scallions. If using red onion, rinse and briefly soak in cold water for 5 minutes to tame sharpness, then drain well. Chop parsley and tear mint just before assembling to keep them vibrant.

Step 4: Toss the greens and herbs

In a large salad bowl, combine romaine, cucumbers, tomatoes, radishes, scallions, parsley, mint, and optional dill. Add about half the vinaigrette and toss until the leaves glisten. Taste and add more dressing and a pinch of salt if needed—the flavors should be bright and tangy.

Step 5: Fold in pita chips at the last minute

Just before serving, fold in about two-thirds of the toasted pita chips along with another splash of dressing. Toss gently so the chips absorb a little flavor but retain crunch. Reserve the remaining chips for topping.

Step 6: Plate with labneh or hummus and finish

Spread the labneh or hummus in a generous swoop on a large platter. Mound the salad over it. Top with the reserved pita chips, dust with a pinch of sumac, and drizzle with 1 tbsp olive oil. Serve right away with lemon wedges, if desired.

Pro Tips

• For maximum crunch, soak romaine in ice water, then dry thoroughly—water left on leaves dilutes the dressing.
• Blooming sumac in the acidic dressing (5 minutes) deepens its lemony, berry-like flavor.
• Add pita chips just before serving; holding some back for the top keeps every bite crisp.
• Stale pita works great—its lower moisture toasts up extra-crunchy.
• Serving on a bed of labneh or hummus adds creaminess without weighing down the salad.

Variations

• Add protein: top with grilled chicken, shrimp, or seared halloumi for a heartier meal.
• Seasonal twist: sprinkle in 1/2 cup pomegranate arils for juicy pops of sweetness.
• Gluten-free: use gluten-free pita or crispy chickpea croutons instead of traditional pita.

Storage & Make-Ahead

Store components separately for best texture. Pita chips: airtight at room temperature up to 3 days. Dressing: refrigerated up to 5 days; whisk before using. Washed and dried vegetables and herbs: refrigerated in a covered container with a paper towel up to 24 hours. Assemble and dress just before serving. Leftover dressed salad is still tasty for lunch the next day but the pita will soften; keep it chilled and enjoy within 24 hours. Labneh or hummus keeps refrigerated for 5–7 days.

Nutrition (per serving)

Approximate values for 1 of 4 servings, with hummus: 540 calories; 36 g fat; 48 g carbohydrates; 9 g fiber; 11 g protein; 720 mg sodium. Values will vary based on brand of pita, oil used, and whether you choose labneh or hummus.