Chef Cristina Topham layers texture and bold flavor in this springtime take on Fattoush—crisp za’atar-dusted pita chips, shaved fennel and radish, peppery arugula, and a vinaigrette that sings with pomegranate molasses and sumac. It’s herbaceous, tangy, and wildly addictive.
Spring Fattoush Salad
by Chef Cristina Topham of Spread Kitchen, Sonoma
Wine Pairing: Sonoma Coast Dry Rosé or Pinot Grigio
Pita Chips
2 slices Pita Bread
1 tablespoon Za’atar
2 tablespoons Olive Oil
Salt
Vinaigrette
2 Garlic cloves
Coarse sea salt
¼ cup Lemon Juice
1 tablespoon Pomegranate Molasses
¼ cup Olive Oil
2 teaspoons Sumac
Mortar & pestle
Salad
2 cups Little Gems or Romaine Lettuce, core removed and leaves torn into bite size pieces
2 cups Baby Arugula
1 bunch Mint, chopped
1 bunch Parsley, chopped
1/2 cup Shaved Carrots
1/2 cup Shaved Asparagus
½ cup Shaved Radishes
½ bulb Shaved Fennel
4 Scallions, finely sliced
Pita Chips:
Preheat oven to 350 degrees. Cut pita in half and open up so you have 4 halves. Cut into triangles and lay on sheet pat with coarse inside facing up. Drizzle with olive oil, sprinkle with za’atar and salt. Bake until pita chips are crisp (about 15-20 minutes).
Vinaigrette:
In mortar and pestle, add the garlic cloves and a healthy pinch of course sea salt (the sea salt helps break-up the garlic), smash with pestle until a smooth paste has formed. Add sumac, lemon, pomegranate, and olive oil and whisk together. Check for seasoning. Add more salt or lemon juice, if needed.
In a large bowl, combine all the lettuces and vegetables. Drizzle in about ½ the vinaigrette and toss. Check seasoning. Add salt or more vinaigrette, depending on taste. Place in a salad bowl and top with pita chips. Eat & enjoy!
Cristina Topham is the chef and owner of Spread Kitchen in Sonoma, where she blends her Lebanese roots, global culinary adventures, and California’s seasonal bounty. After trading a Wall Street tech career for the kitchen in 1999, she trained at The French Culinary Institute and cooked in acclaimed kitchens from Paris to Napa. Her journey has included founding a Brooklyn catering company, cooking aboard superyachts across the Mediterranean and Caribbean, and eventually putting down roots in Sonoma. At Spread Kitchen, she serves up vibrant, Lebanese-inspired dishes with a California twist—fresh, handmade, and full of heart.
