middle eastern salad

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now


By , from the Culinate Kitchen collection
Serves 2 to 4
Prep Time 30 minutes


My favorite summer salad on the menu when I worked at Zefiro was fattoush, a Lebanese salad of toasted pita bread and vegetables with a lemony dressing. Here’s my version. Sumac is a spice used in Middle Eastern cooking that adds a lemony, tart finish.


2 whole-wheat pita breads
2 cups romaine lettuce, washed, dried, and chopped
1 cup chopped ripe tomatoes
1 cup peeled and chopped cucumbers
1 green pepper, seeded and chopped
½ cup radishes, sliced in half (optional)
4 Tbsp. finely chopped red onion
4 Tbsp. finely chopped Italian parsley
4 Tbsp. finely chopped mint
¼ cup extra-virgin olive oil
4 Tbsp. freshly squeezed lemon juice
~ Salt and freshly ground black pepper
~ Sumac (optional)


  1. Toast the pita, either flipping them in a cast-iron skillet or under the broiler, until they are browned and crisp. Set aside.
  2. In a large salad bowl, place the lettuce, tomatoes, cucumbers, green pepper, radishes, onion, parsley, and mint. Break up the toasted pita into bite-size pieces and add to the salad.
  3. Make a simple dressing by whisking together the olive oil with the lemon juice, a big pinch of salt, and a grind or two of black pepper. Toss everything together, with either your hands or tongs, until everything is coated with dressing. Sprinkle salad with sumac and serve.

This content is from the Culinate Kitchen collection.

There are 2 comments on this item
Add a comment
0% recommend this recipe
1. by Barbara Lamb on Aug 19, 2009 at 12:17 PM PDT

I have sumac growing in my backyard How does one get it from the tree to the plate?

2. by Carrie Floyd on Aug 21, 2009 at 3:16 PM PDT

I believe sumac is a fruit (like a berry or rosehip) that gets dried then ground into a spice. I’d first check with your nursery to make sure whatever sumac you have in your backyard is not poisonous.

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice