Pita Salad with Tahini Dressing

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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Light olive oil, for frying

3 day-old pitas, chopped or ripped into 1- to 2-inch pieces 

Kosher salt 

6 lightly packed cups fresh spinach 

1/4 cup fresh mint leaves, chopped 

2 medium tomatoes, chopped into 3/4-inch pieces 

2 radishes, thinly sliced 

1 large cucumber, chopped into 3/4-inch pieces 

1/2 small red onion, thinly sliced 

Freshly ground black pepper 

Tahini Dressing:

1/4 cup tahini

1 tablespoon lemon juice 

3/4 teaspoon sumac 

1/4 teaspoon kosher salt

2 cloves garlic, minced 


  1. For the salad: Heat 1/4 inch of oil in a skillet over medium-high heat until shimmering. Fry the pita pieces until lightly browned, 30 to 60 seconds on each side. Transfer to a paper towel and immediately sprinkle lightly with salt.
  2. In a large bowl, combine the pita chips with the spinach, mint, tomatoes, radishes, cucumber and onions. Season with a few turns of black pepper and salt to taste.
  3. For the tahini dressing: Whisk together the tahini, lemon juice, sumac, salt, garlic and 1/4 cup water, stirring until thickened. Drizzle half of the dressing over the salad and toss. Serve with the remaining dressing on the side.