Gluten-Free Fattoush Salad with Bread Chips
By the Gluten Free Recipes team ·
This vibrant gluten-free Fattoush salad bursts with fresh, crisp vegetables and a tangy sumac dressing, perfectly complemented by crunchy, homemade gluten-free pita chips. It's a refreshing and satisfying meal that's both light and flavorful.
At a glance: This easy lunch recipe yields 4 servings in about 15 minutes (5 min prep, 10 min cook). It uses 13 ingredients — including chopped mixed greens, chopped cucumber, chopped tomatoes — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Fattoush Salad with Bread Chips: When preparing this lunch recipe, when preparing the gluten-free pita chips, ensure your cutting board, knives, and baking sheets are thoroughly cleaned to prevent cross-contamination with gluten. Always use certified gluten-free bread products In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Fattoush Salad with Bread Chips: This recipe is naturally gluten-free, relying on fresh vegetables and certified gluten-free bread for its crisp elements. It avoids all gluten-containing grains.
Ingredients
- 2 cups chopped mixed greens (romaine, lettuce)
- 1 cup chopped cucumber
- 1 cup chopped tomatoes
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1 sheet gluten-free pita bread
- 2 tbsp olive oil, divided
- 1 tbsp lemon juice
- 1 tsp sumac
- 1/2 tsp garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Cut the gluten-free pita bread into bite-sized triangles, about 1-inch wide. Drizzle these pita pieces with 1 tablespoon of olive oil, ensuring they are lightly coated. Sprinkle with salt and pepper.
- 2
Bake the gluten-free pita triangles for 8-10 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, allowing them to become wonderfully crunchy.
- 3
In a large salad bowl, combine the chopped mixed greens, cucumber, tomatoes, and red onion. Add the fresh mint and parsley to the bowl, creating a fragrant and colorful base for your salad.
- 4
Prepare the dressing by whisking together the remaining 1 tablespoon of olive oil, lemon juice, sumac, and garlic powder in a small bowl. Season this vibrant dressing with salt and black pepper to your preference, tasting and adjusting as needed.
- 5
Just before serving, pour the sumac dressing over the salad ingredients and toss gently to coat everything evenly. Top the dressed salad with the cooled, crispy gluten-free pita chips, ensuring they retain their crunch until the last bite.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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