John Kanell's Heirloom Tomato Fattoush Salad Gets Its Crunch from Store-Bought Pita Chips

Mar. 15, 2025

John Kanell’s Heirloom Tomato Fattoush Salad.Photo:JENNIFER CAUSEY

JENNIFER CAUSEY

Put aside the croutons and head to the chip aisle forJohn Kanell’s fattoush salad.“I love consuming as many fresh tomatoes as I can when they are in season. This salad highlights their incredible flavor and juicy texture,” says the food blogger, who includes this recipe in his newcookbookPreppy Kitchen Super Easy.“With crunchy cucumbers, radishes and toasted pita chips, there’s plenty of textural contrast to the softer, juicy heirloom tomatoes,” he adds.The Middle Eastern salad is traditionally made with pita chips, homemade or not. “Make your own pita chips if you have time, but if you don’t, grab a bag of your favorite kind. The salad will be delicious either way,” saysKanell.John Kanell’s Heirloom Tomato Fattoush Salad¼ cup red or white wine vinegar1 Tbsp. pomegranate molasses or honey1 tsp. ground sumac, za’atar or fresh grated lemon zest¾ tsp. kosher salt½ tsp. freshly ground black pepper½ cup extra-virgin olive oil2 medium heirloom tomatoes, cored, seeded and chopped1 large English cucumber, chopped6 small radishes, thinly sliced1 cup loosely packed fresh flat-leaf parsley, roughly chopped, plus more for serving½ cup loosely packed mint leaves, roughly chopped, plus more for serving2 scallions, sliced2 oz. feta cheese, crumbled (about ½ cup), plus more for serving¼ cup thinly sliced red onion (from 1 small onion)1 (7-oz.) romaine lettuce heart, roughly chopped3 cups salted pita chips, broken into large pieces (from 1 [16-oz.] bag)1.Whisk together vinegar, molasses, sumac, salt and pepper in a large bowl until molasses is fully dissolved, about 30 seconds. Slowly stream in olive oil, whisking constantly, until dressing emulsifies; set aside until ready to serve.2.Add tomatoes, cucumbers, radishes, parsley, mint, scallions, feta and red onion to the vinegar mixture, tossing until vegetables are evenly coated.3.Gently toss romaine and pita chips into tomato mixture. Sprinkle with additional herbs and feta, and serve immediately.Serves:10Active time:25 minutesTotal time:25 minutes

Put aside the croutons and head to the chip aisle forJohn Kanell’s fattoush salad.

“I love consuming as many fresh tomatoes as I can when they are in season. This salad highlights their incredible flavor and juicy texture,” says the food blogger, who includes this recipe in his newcookbookPreppy Kitchen Super Easy.

“With crunchy cucumbers, radishes and toasted pita chips, there’s plenty of textural contrast to the softer, juicy heirloom tomatoes,” he adds.

The Middle Eastern salad is traditionally made with pita chips, homemade or not. “Make your own pita chips if you have time, but if you don’t, grab a bag of your favorite kind. The salad will be delicious either way,” saysKanell.

John Kanell’s Heirloom Tomato Fattoush Salad

¼ cup red or white wine vinegar

1 Tbsp. pomegranate molasses or honey

1 tsp. ground sumac, za’atar or fresh grated lemon zest

¾ tsp. kosher salt

½ tsp. freshly ground black pepper

½ cup extra-virgin olive oil

2 medium heirloom tomatoes, cored, seeded and chopped

1 large English cucumber, chopped

6 small radishes, thinly sliced

1 cup loosely packed fresh flat-leaf parsley, roughly chopped, plus more for serving

½ cup loosely packed mint leaves, roughly chopped, plus more for serving

2 scallions, sliced

2 oz. feta cheese, crumbled (about ½ cup), plus more for serving

¼ cup thinly sliced red onion (from 1 small onion)

1 (7-oz.) romaine lettuce heart, roughly chopped

3 cups salted pita chips, broken into large pieces (from 1 [16-oz.] bag)

1.Whisk together vinegar, molasses, sumac, salt and pepper in a large bowl until molasses is fully dissolved, about 30 seconds. Slowly stream in olive oil, whisking constantly, until dressing emulsifies; set aside until ready to serve.

2.Add tomatoes, cucumbers, radishes, parsley, mint, scallions, feta and red onion to the vinegar mixture, tossing until vegetables are evenly coated.

3.Gently toss romaine and pita chips into tomato mixture. Sprinkle with additional herbs and feta, and serve immediately.

Serves:10Active time:25 minutesTotal time:25 minutes

source: people.com