Crispy Pita Fattoush Breakfast Salad with Sumac Vinaigrette
A bright, crunchy morning salad of toasted pita chips tossed with peppery radishes, juicy tomatoes, cool cucumbers, and fresh herbs, all dressed in a tangy sumac and pomegranate molasses vinaigrette. This Levantine classic proves that salad for breakfast is not just acceptable but extraordinary. The contrast of shattering pita against crisp vegetables and the tart, fruity dressing is genuinely wake-you-up good.
Ingredients
- 2 large pita breads, torn into bite-sized pieces
- 3 tablespoons extra-virgin olive oil (for pita)
- 3 ripe tomatoes, cut into wedges
- 2 Persian cucumbers, halved and sliced
+ 13 more ingredients
Instructions
Preheat the oven to 375°F (190°C). Spread the torn pita pieces on a baking sheet, drizzle with 3 tablespoons olive oil, and toss to coat. Bake for 8-10 minutes until golden and crispy. Set aside.
While the pita toasts, make the vinaigrette: whisk together the olive oil, lemon juice, pomegranate molasses, sumac, grated garlic, salt, and pepper in a small bowl until emulsified.
In a large serving bowl, combine the tomato wedges, cucumbers, radishes, romaine, parsley, mint, scallions, and purslane if using.
Pour the vinaigrette over the vegetables and toss gently but thoroughly, making sure every piece gets dressed.
Add the toasted pita chips and toss once more — just enough to coat the pita without making it soggy.
Serve immediately while the pita is still crispy, with an extra sprinkle of sumac on top.
Nutrition Estimate
Per serving • Estimated by Blinner AI