Toasting the pita adds crunch to this bright-tasting salad, and a drizzle of olive oil and a sprinkle of ground sumac--the berry of a bush that grows wild all over Lebanon--add depth. Letting the salad sit for a bit before eating allows the pita to soak up the lemony dressing. Source: EatingWell Magazine, May/June 2007

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350F.

  • Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac. Bake until the pita halves are golden and crisp, about 15 minutes. When cool, break into bite-size pieces.

  • Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces;

  • toss to coat. Let stand for 15 minutes before serving.


Note: The tart berries of the sumac bush add another element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at or

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

117 calories; 6 g total fat; 0.9 g saturated fat; 224 mg sodium. 322 mg potassium; 14.9 g carbohydrates; 3.2 g fiber; 3 g sugar; 2.9 g protein; 3821 IU vitamin a iu; 13 mg vitamin c; 70 mcg folate; 36 mg calcium; 2 mg iron; 30 mg magnesium;

Reviews (2)

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2 Ratings
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Rating: 4 stars
they are grilled lamb cubes a type of the Syrian and Lebanese grills like the shesh kbab and shesh tawooq the of course the grilled onions on the side Read More
Rating: 4 stars
Would love to know what the dish pictured with this salad is! Read More