Fattoush Salad

A Quick Summery salad.
Prep Time 10 mins
Cook Time 10 mins
Course Salad
Cuisine labanese
Servings 2
Calories 364 kcal


  • Preheat the oven to 325ºF (165ºC). Line a baking sheet with parchment paper.


  • 44 milliliters Extra Virgin Olive Oil
  • 9 grams Ground Sumac
  • 2 grams Sea Salt to taste
  • 70 grams White Pita Bread divided into single layers
  • 2 Tomato small, chopped
  • 1 Cucumber medium, chopped
  • 1 head Romaine Hearts chopped
  • 116 grams Radishes trimmed, halved
  • 13 grams Mint Leaves stems removed
  • 61 grams Parsley tough stems removed, chopped
  • 60 milliliters Lemon Juice to taste


  • Preheat the oven to 325ºF (165ºC). Line a baking sheet with parchment paper.
  • Whisk together the oil, sumac, and salt. Brush the dressing evenly over each pita layer and set aside the remaining oil mixture. Toast the pita in the oven for three to five minutes, or until brown and crispy.
  • In a large bowl, combine the tomatoes, cucumber, romaine lettuce, radishes, mint, parsley and lemon juice. Break the toasted pita into pieces and add them to the bowl along with the remaining dressing.
  • Toss until just combined, divide into bowls and enjoy!


Refrigerate in an airtight container for up to three days.
Serving Size
One serving equals approximately two cups.
More Flavor
Add pomegranate molasses to the dressing.
Additional Toppings
Add green onions, chickpeas, or cooked chicken breast.
No Pita
Use brown rice tortillas instead.
Keyword cucumber, mint, radish, salad