Go Back
Asparagus Fattosh

Asparagus Fattoush

This beloved Middle Eastern salad can have so many seasonal additions/modifications, like asparagus! It is dressed with a lemony, sumac vinaigrette. Topped off with pita chips, this will be a hit at any dining experience!
Course Salad
Servings 4 servings



  • cup olive oil
  • cup fresh lemon juice
  • ¾ tbsp sumac
  • ½ tsp salt, more or less to taste


  • 1 bushel of asparagus, cut on a diagonal into pieces, and then blanched
  • 1 head of butter lettuce, or whatever lettuce you have
  • 2 vine tomatoes, or whatever tomato you have
  • 2 Persian cucumbers
  • 4 radishes, sliced
  • 2 green onions, chopped
  • pita chips **(recipe linked here)
  • cup parsley, chopped (optional)
  • ¼ cup fresh mint, chopped (optional)
  • sumac for garnish on top


  • To blanch the asparagus bring a pot of salted water to a boil. In meantime prepared an ice water bath. Once boiling add the asparagus and cook for 1 minuet. Remove asparagus and place in ice water bath for a couple minuets. Drain and remove. Place asparagus on a paper towel to remove excess water.

Pita Chips

  • Follow this link on how to make the best pita chips!


  • Mix lemon juice, olive oil, sumac and salt in a bowl or mason jar.

Salad Assembly

  • Place lettuce, tomato, cucumber, radish, asparagus, green onion, pita chips, parsley & mint (if using) in a bowl or platter.**
  • Add enough dressing to your liking and toss.
  • Sprinkle a little extra sumac on the salad. Enjoy right away!


Three Teas Tips:
*This makes a little more dressing than you may need for this salad. Its great to use on another salad or marinade for meat over the next few days. 
**If you plan to prepare this salad in advance, do not add pita chips until right before serving as it will get soggy. You can store the pita in a ziplock bag until ready to use. Once you are ready to serve add prepared dressing and pita chips to vegetables. 
Keyword asparagus, lemon, pita, sumac, vegetables