Recipe Image


  • 25 m
  • 40 m
Carolyn Malcoun
“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.”


    • 2 6-inch whole-wheat pitas,split
    • 3 tablespoons extra-virgin olive oil, divided
    • 1¼ teaspoons ground sumac, (see note), divided
    • ¼ cup lemon juice
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • 1 large head romaine lettuce, coarsely chopped
    • 2 large tomatoes, diced
    • 2 small salad cucumbers, or 1 large cucumber, seeded and diced (peeled if desired)
    • ½ cup thinly sliced red onion
    • ⅓ cup thinly sliced fresh mint


  • 1 Preheat oven to 350F.
  • 2 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.
  • 3 Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and ¼ teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces;
  • 4 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.
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