Fattoush. Another scary word for those unfamiliar with Middle Eastern cuisine. Essentially it’s the Middle Eastern version of a panzanella salad… using toasted pita bread instead of toasted bread cubes. Add in some cucumber, tomatoes, green onion, fresh chopped Mint & Parsley and a dressing that is to die for.

The dressing is simple and consists of garlic, lemon juice, olive oil, Sumac (a purplish spice that has the most delicious lemony flavor!), and occasionally some other spices. I’m telling you though, this simple dressing is one of my all-time favorites! I ate this salad topped with leftover shish tawook all week long and never once got sick of it! SO SO good.

Anyhow, I’m somewhere up thousands of feet in the air right now on a plane en route to Cleveland (probably wishing I had some of this salad! UGH airport food…). We are headed up to Ohio for a big family re-union/celebration of my grandparents 50 years of marriage! Super exciting. I may try and get a couple of posts up while I’m out of town, but if you want to follow us along on our vacation head on over to Instagram (Username: mylifeasamrs), Facebook, or Twitter. ๐Ÿ™‚

Catch ya’ll later!!

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Light and fresh Pita Salad with a delicious lemony sumac dressing!


For the Dressing:
2 lemons, juiced (about 1/2 cup)
3 cloves garlic, grated
1 teaspoon salt
1 1/2 teaspoons powdered Sumac
1/4 teaspoon dried mint
1/4 teaspoon dried parsley
1/2 cup extra virgin olive oil

For the Salad:
2 8-inch pita rounds
2 heads Romaine lettuce, chopped
1 hot house cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup scallions
1/4 cup mint, chopped
1/4 cup parsley, chopped


For the Dressing:
Whisk together ingredients in a bowl (or mason jar) and refrigerate until ready to use.

For the Salad:
Preheat oven to 350ยบ F. Cut tortillas into 1" strips and place in an even layer on a cookie sheet. Spray with non-stick cooking spray and sprinkle with a touch of salt and sumac. Bake until beginning to crisp then flip, spray again, and repeat until golden and crisp. Should only take about 10-12 minutes. Remove from oven, allow to cool to touch, and break into bit sized pieces.

Add remaining ingredients to a large bowl along with the pita crisps. Toss together with desired amount of dressing and serve.