Sumac Fattoush with Crispy Fried Pita Shards

By Sprig Originals ✓ · cooked up in Sprig

A Levantine chopped salad built for crunch: pita torn into jagged shards and fried (or baked) until they shatter, tossed with cucumber, tomato, radish and a small forest of herbs. The dressing leans hard on tart sumac and sweet-sour pomegranate molasses, and the pita goes in at the very last second — bring the bowl to the table and toss in front of everyone.

Ingredients

• 2 large pocket pitas, preferably a day old
• 3/4 cup neutral oil for frying, such as canola or sunflower
• 1/2 tsp kosher salt
• 1/2 tsp ground sumac

• 1 small garlic clove, grated or pounded to a paste
• 1 tbsp ground sumac
• 3 tbsp fresh lemon juice
• 1 tbsp pomegranate molasses
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp dried mint
• 6 tbsp extra-virgin olive oil

• 1 lb ripe tomatoes, cored and cut into 3/4-inch chunks (or 1 pint cherry tomatoes, halved)
• 3 Persian cucumbers, cut into 1/2-inch half-moons
• 5 radishes, thinly sliced
• 4 scallions, thinly sliced
• 1 cup chopped romaine hearts or Little Gem lettuce, in 1-inch ribbons
• 1 cup flat-leaf parsley leaves, loosely packed
• 1/2 cup mint leaves, torn if large
• 1/4 cup purslane or watercress sprigs (optional)
• 1 tsp ground sumac, for finishing
• flaky sea salt, for finishing

Instructions

1. Split each pita into 2 thin rounds by cutting around the edge and peeling the layers apart. Tear the rounds into rough 1 1/2-inch shards — jagged edges catch dressing and fry more dramatically than neat squares.
2. To fry: heat the neutral oil in a 10-inch skillet over medium-high until it reaches 350°F (a shard should sizzle vigorously on contact). Fry the pita in 3 batches, 45–75 seconds per batch, turning once, until deep golden. Lift out with a slotted spoon to a paper-towel-lined tray and immediately toss each batch with a pinch of the kosher salt and sumac while hot. To bake instead: toss the shards with 3 tablespoons olive oil and the salt, spread on a sheet pan, and bake at 375°F for 8–10 minutes, stirring once, until dry, browned and brittle. Cool completely — they crisp further as they cool.
3. Make the dressing: in a small bowl, stir the garlic paste with the sumac and lemon juice and let it sit 5 minutes. This blooms the sumac and takes the raw edge off the garlic.
4. Whisk in the pomegranate molasses, salt, pepper and dried mint (crumble it between your fingers as it goes in), then stream in the olive oil while whisking until glossy and slightly thick. Taste on a piece of cucumber: it should be aggressively tart with a low sweet hum. Adjust with a few drops more molasses or lemon.
5. If your tomatoes are very juicy, toss the chunks with 1/4 teaspoon salt in a colander and let drain 10 minutes so the salad doesn't turn watery.
6. In your largest bowl, combine the tomatoes, cucumbers, radishes, scallions, romaine, parsley, mint and purslane if using. Keep everything loose and airy — do not pack it down.
7. Pour about three-quarters of the dressing over the vegetables and toss gently with your hands to coat. Do not add the pita yet.
8. Bring the bowl and the fried pita to the table. Add the shards, drizzle on the remaining dressing, and toss in front of your guests for 15–20 seconds — just enough to dampen the edges while the centers stay crisp.
9. Shower with the finishing sumac and a pinch of flaky salt and serve immediately, in shallow bowls, scooping from the bottom so everyone gets pita.

Chef's tips

Nutrition (per serving, estimated)

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