Gluten-Free Fattoush with Pita Chips

Ingredients

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

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• 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.