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.

Carolyn Malcoun
Source: EatingWell Magazine, May/June 2007


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

117.1 calories; protein 2.9g 6% DV; carbohydrates 14.9g 5% DV; exchange other carbs 1; dietary fiber 3.2g 13% DV; sugars 2.9g; fat 6g 9% DV; saturated fat 0.9g 4% DV; cholesterolmg; vitamin a iu 3820.9IU 76% DV; vitamin c 12.7mg 21% DV; folate 70.1mcg 18% DV; calcium 35.5mg 4% DV; iron 1.6mg 9% DV; magnesium 30.2mg 11% DV; potassium 322.3mg 9% DV; sodium 224mg 9% DV; thiamin 0.1mg 12% DV.

Reviews (2)

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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