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Fattoush Salad

Fattoush salad is very popular in the Middle East. It uses sumac, which is a unique spice that adds an acidic flavor to dishes, as lemon juice does. —Stephanie Khio, Bloomingdale, Illinois
  • Total Time
    Prep/Total Time: 25 minutes
  • Makes
    6 servings


  • 2 whole pita breads
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 2 bunches romaine, chopped
  • 2 medium cucumbers, halved and sliced
  • 2 medium tomatoes, chopped
  • 1 medium green pepper, cut into 1-inch pieces
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 5 radishes, sliced
  • 1/4 cup extra virgin olive oil
  • 1 medium lemon, juiced (2-3 tablespoons)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground sumac
  • 1/4 teaspoon pepper


  • Preheat oven to 375°. Arrange pita breads in a single layer on an ungreased baking sheet; brush with oil and sprinkle with salt. Bake until crisp, 8-10 minutes, turning once. Cool.
    Meanwhile, in a large bowl, toss the lettuce, tomato, cucumber, green pepper, radishes, parsley and mint. Break toasted pitas into small pieces over salad. In a small bowl, whisk the olive oil, lemon juice, salt and pepper. Drizzle over salad; toss to coat.
Nutrition Facts
1-1/2 cups: 200 calories, 12g fat (2g saturated fat), 0 cholesterol, 436mg sodium, 20g carbohydrate (4g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 2-1/2 fat, 2 vegetable, 1/2 starch.
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