Green Oakleaf Fattoush Salad with Sumac Dressing
Crispy pita chips, ripe tomatoes, cucumber, and Aeroveg Green Oakleaf tossed in a tangy sumac dressing — a bright Lebanese fattoush that’s ready in 15 minutes.
Fattoush is Lebanon’s answer to a salad with texture — built around the contrast of crispy fried pita, ripe summer vegetables, and the unmistakably tangy punch of sumac. Aeroveg Green Oakleaf, with its open, wavy leaves and clean mild flavour, takes on the sharp lemony dressing beautifully without wilting, making it the ideal leafy base for this vibrant Lebanese classic. The whole thing is ready in 15 minutes, and it tastes like something far more involved.
Method
- Toast the pita. Tear the pita bread into rough, uneven pieces. Heat olive oil in a frying pan over medium-high heat. Add the pita pieces and fry for 3–4 minutes, turning once, until golden and crisp. Drain on paper towel and season lightly with salt.
- Make the dressing. Whisk together olive oil, lemon juice, sumac, oregano, salt and black pepper. Taste and adjust — it should be tangy and bold.
- Combine the vegetables. Add tomatoes, cucumber, radishes, spring onions, parsley and mint to a large bowl. Toss gently.
- Add the Oakleaf. Add Aeroveg Green Oakleaf to the bowl and toss gently to combine with the vegetables.
- Dress and serve. Pour the sumac dressing over the salad and toss to coat. Scatter the crispy pita chips on top just before serving so they stay crunchy.
Aeroveg Green Oakleaf has a light, open leaf structure that softens quickly in acidic dressings. For the best texture, dress the salad at the table, not in advance, and add the pita chips at the very last moment. Fattoush is a salad built on contrast — the moment everything goes soft, the dish loses its point.