Sumac is available at Middle Eastern food stores. It may be left out of this salad, but the flavor to me is important to the overall taste.

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Toast pitas 5 to 10 minutes in the preheated oven, until crisp. Remove from heat, and break into bite size pieces.

  • In a large bowl, toss together toasted pita pieces, romaine lettuce, green onions, cucumber, and tomatoes.

  • In a small bowl, mix the parsley, garlic, sumac powder, lemon juice, olive oil, salt, pepper, and mint. Pour over the pita mixture, and toss just before serving.

Nutrition Facts

164 calories; protein 3.2g; carbohydrates 17.8g; fat 9.5g; sodium 502.9mg. Full Nutrition
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Reviews (123)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/09/2007
I am half-Arab and I must say that this recipe is as close as it gets to the authentic. I did make a few changes: I first sliced the pita into two faces cut them into small squares (much nicer for presentation) threw them all in a tupperware container added about 2 tablespoons olive oil and a good amount of salt and shook it all up. I then spread the pieces onto a flat cookie pan and baked in the oven for about 10 mins. You can literally eat them as chips when they're done! I always make more as we all like to load them onto our salads! I also run the dressing through a small blender when I'm done because I prefer it smooth expecially when I'm using fresh herbs. If you can let the dressing sit in the fridge for an hour or two so the flavours can blend well. Read More
(131)

Most helpful critical review

Rating: 2 stars
01/19/2005
Did I just not make this right? The dressing is too sour. Maybe I'll try it again in the summer when I have fresh parsley & mint...therefore the 2 stars because I didn't have the fresh ingredients. But no rush. Read More
(6)
150 Ratings
  • 5 star values: 121
  • 4 star values: 18
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
03/09/2007
I am half-Arab and I must say that this recipe is as close as it gets to the authentic. I did make a few changes: I first sliced the pita into two faces cut them into small squares (much nicer for presentation) threw them all in a tupperware container added about 2 tablespoons olive oil and a good amount of salt and shook it all up. I then spread the pieces onto a flat cookie pan and baked in the oven for about 10 mins. You can literally eat them as chips when they're done! I always make more as we all like to load them onto our salads! I also run the dressing through a small blender when I'm done because I prefer it smooth expecially when I'm using fresh herbs. If you can let the dressing sit in the fridge for an hour or two so the flavours can blend well. Read More
(131)
Rating: 5 stars
05/01/2003
This salad was a big hit at a luncheon where I served it. Everyone went back for seconds and also requested the recipe. Very attractive. I ordered sumac powder from Penzeys Spice Company for this. If you like ethnic/Mediterranean food you'll love this! Read More
(39)
Rating: 5 stars
08/19/2003
This is my favorite recipe for fatoosh salad. Sumac has a sort of lemony taste to it -- very zesty. Everyone loves this salad and people always ask for the recipe after tasting it. I usually make it the day before (pita I make just before serving the salad). I also nuke the garlic for 8-10 seconds before adding. Sumac is hard to find but you can get it online at this great spice site: http://www.kalustyans.com. Thanks Winna! Read More
(35)
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Rating: 5 stars
08/02/2003
This recipe is great. It really does taste like it came from a restaurant. If you use the "greek style" pitas they seem to hold up better and not get mushy. Read More
(24)
Rating: 5 stars
01/10/2004
My boyfriend(who is from the middle east) said this is the best salad he had ever had in his entire life! The sumac really enhances this salad. I will definately use this recipe often. Read More
(21)
Rating: 5 stars
07/22/2003
if u make this a couple hours before a party make sure to add the pita pieces immediately before serving!! or i was thinking you could even serve it separately and guests can add pieces as they wish and they're still cruncy! one thing what the heck is sumac powder?? couldnt find it anywhere.... Read More
(19)
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Rating: 5 stars
01/04/2006
This salad is very authentic. The only change I made was omitting the green onions I used regular white onions instead. The recipe is exactly like the one in my middle eastern cookbook and all my arab friends loved it! Be sure and put the pita bread in right before serving. Read More
(19)
Rating: 5 stars
08/04/2004
Really really good. Try to keep find sumac if you can as it definitely adds to the unique taste of this salad. As for the pita chips: what I did was rub the tops of the pitas with olive oil and then sprinkle them with garlic sea salt and freshly ground pepper. Toast for 10 minutes or until golden brown. The oil and seasonings make the pitas turn out extra crispy and tasty. Read More
(18)
Rating: 5 stars
01/10/2004
This was delicious. Eat it as a salad with the toasted pita pieces or fill an untoasted pita with the salad mixture for a wonderful vegetarian sandwich. Read More
(18)
Rating: 2 stars
01/19/2005
Did I just not make this right? The dressing is too sour. Maybe I'll try it again in the summer when I have fresh parsley & mint...therefore the 2 stars because I didn't have the fresh ingredients. But no rush. Read More
(6)
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