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Fattoush Salad

Author Dianne Wenz


  • 2 8-inch whole wheat pitas, torn into bite-sized pieces
  • 3 tablespoon olive oil divided
  • 2 teaspoons sumac divided
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons white wine vinegar
  • 1 clove garlic minced
  • 1 large head romaine lettuce coarsely chopped, approximately 6 cups
  • 1 pint cherry tomatoes cut in quarters
  • ½ cucumber quartered and chopped, approximately 1 cup
  • 2 radishes thinly sliced, approximately ½ cup
  • ½ red onion thinly sliced, approximately ½ cup
  • 1 cup parsley coarsely chopped


  1. Line a baking sheet with parchment paper and preheat your oven to 350°.
  2. In a medium bowl, toss the pita pieces with 1 tablespoon of the olive oil, 1 teaspoon of the sumac, and the salt and pepper. Toss to coat.
  3. Spread the pita pieces on the lined baking sheet, and bake for 10 minutes, flipping them after 5 minutes. Keep an eye on them, as they can burn pretty quickly.
  4. While the pitas are cooking, whisk together the remaining olive oil and sumac with the lemon juice, white wine vinegar and garlic in a small bowl.
  5. In a large bowl, toss together the lettuce, tomato, cucumber, radishes, onion, and parsley. Add the dressing and tingly toss to combine. Top with the toasted pita pieces.