For company
Fattoush salad with crispy pita & sumac
Everything crunchy, everything bright — the Levantine salad that saves any heavy plate on the table.
20 minServes 4–6 as a sideCass's rating
Add the pita chips right before serving so they stay crisp.
Method
- 01
Heat the oven to 190°C fan. Toss the torn pita with olive oil and a pinch of salt on a tray and bake for 8–10 minutes until deeply golden and crisp. Cool.
- 02
Whisk the dressing ingredients together in the bottom of a large salad bowl.
- 03
Pile the tomatoes, cucumber, radishes, red onion, romaine and herbs on top of the dressing.
- 04
Just before serving, add the crispy pita, toss everything together, and finish with an extra pinch of sumac.
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