Gluten-Free Fattoush with Pita Chips

Ingredients

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• 4 cups mixed greens (such as romaine, arugula, and parsley)
• 1 cup gluten-free pita bread, cut into 1-inch pieces Shop
• 1 cup cucumber, diced
• 1 cup tomatoes, diced
• 0.5 cup radishes, thinly sliced
• 0.25 cup red onion, thinly sliced
• 2 tbsp extra virgin olive oil, divided
• 1 tbsp lemon juice
• 1 tsp sumac Shop
• 1 tsp Dijon mustard (verify GF) Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 clove garlic, minced (optional)

Instructions

1. 1 Preheat your oven to 400°F (200°C) for the gluten-free pita chips. In a medium bowl, toss the gluten-free pita bread pieces with 1 tablespoon of extra virgin olive oil, salt, and pepper until evenly coated. Spread these seasoned pieces in a single layer on a baking sheet.
2. 2 Bake the gluten-free pita chips for about 10-15 minutes, or until they are golden brown and crisp. Keep a close eye on them as they can burn quickly. Once baked, remove them from the oven and set aside to cool completely.
3. 3 While the chips are baking or cooling, prepare the salad dressing. In a small bowl, whisk together the remaining 1 tablespoon of extra virgin olive oil, fresh lemon juice, sumac, Dijon mustard, salt, pepper, and minced garlic (if using). Whisk vigorously until the dressing is well emulsified and fragrant.
4. 4 In a large salad bowl, combine the mixed greens, diced cucumber, diced tomatoes, sliced radishes, and thinly sliced red onion. Gently toss these fresh vegetables together to distribute them evenly.
5. 5 Just before serving, drizzle the prepared sumac-lemon dressing over the vegetable mixture. Toss gently to coat all the ingredients thoroughly. Finally, top the salad with the cooled, crunchy gluten-free pita chips and serve immediately for the best texture.

Nutrition (per serving)

Tips & Notes

• Bake the gluten-free pita until fully crisp, not just golden. Pulled early, it stays chewy in the middle and softens in the salad.
• Sprinkle a little extra sumac over the finished fattoush. Its lemony flavor and deep red color are central to the dish.
• Add the pita chips just before serving, as step 5 says, and store leftover salad without them so it keeps better.

Common questions