Made  times

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


30 m servings 164 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 503 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Toast pitas 5 to 10 minutes in the preheated oven, until crisp. Remove from heat, and break into bite size pieces.
  3. In a large bowl, toss together toasted pita pieces, romaine lettuce, green onions, cucumber, and tomatoes.
  4. 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.


  1. 140 Ratings

Most helpful positive review

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...

Most helpful critical review

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 ingredi...

Most helpful
Most positive
Least positive

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...

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 t...

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 ma...

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.

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.

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 the...

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...

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 ...

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.

Other stories that may interest you