Fattoush
Crisp Levantine pita salad with Roma tomatoes, Persian cucumbers, red radishes, parsley, mint, ground sumac, lemon, and olive oil. Toasted pita is added near serving so the salad stays bright and crisp.
- appetizer
- dairy-free
- dinner
- egg-free
- entertaining
- fattoush
- fresh
- lemon
- levantine
- light
- lunch
- middle eastern
- mint
- nut-free
- olive oil
- parsley
- persian cucumbers
- picnic
- pita bread
- pita salad
- plant-based
- potluck
- quick
- red radishes
- roma tomatoes
- salad
- side dish
- sumac
- vegan
- vegetarian
- weeknight
- Cuisine
- Levantine
Shopping options
fresh mint, chopped · 0.5 Ounce
Simple Truth Organic® Mint
100%
Details
Persian cucumbers, sliced · 8 Ounce
Private Selection® Seedless Baby Cucumbers
100%
Details
Roma tomatoes, diced · 12 Ounce
Fresh Roma Tomato
78%
Details
red radishes, thinly sliced · 4 Ounce
Green Top Red Radishes
50%
Details
fresh flat-leaf parsley, chopped · 1 Ounce
Parsley - Italian
47%
Details
lemons · 6 Ounce
Kroger® Fresh Lemons Bag
19%
Details
extra-virgin olive oil · 0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
Details
ground sumac · 2 Teaspoon
Morton & Bassett® All Natural Sumac
10%
Details
ground black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
kosher salt · 1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
pita bread, torn into bite-size pieces · 2 Count
Toufayan® Classic White Pita Loaves
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- pita bread-2 pieces
- Roma tomatoes-12 oz
- Persian cucumbers-8 oz
- lemons-6 oz
- red radishes-4 oz
- fresh flat-leaf parsley-1 oz
- fresh mint-1/2 oz
- extra-virgin olive oil-1/4 cup
- ground sumac-2 teaspoons
- kosher salt-1 teaspoon
- ground black pepper-1/2 teaspoon
Preheat the oven to 375°F and finish the prep: dice the Roma tomatoes, slice the Persian cucumbers and red radishes, chop the parsley and mint, tear the pita, and juice the lemons to measure 3 tablespoons fresh lemon juice.
Use a stable cutting board and keep fingers tucked while slicing radishes and cucumbers.
Spread the pita on the baking sheet, toss with 1 tablespoon olive oil, 1 teaspoon sumac, and 1/4 teaspoon kosher salt, then bake for 8 to 10 minutes until crisp and lightly browned.
Use oven mitts when handling the hot baking sheet.
In a small bowl, whisk the 3 tablespoons lemon juice with the remaining 3 tablespoons olive oil, remaining 1 teaspoon sumac, remaining 3/4 teaspoon kosher salt, and black pepper.
In a large mixing bowl, combine the tomatoes, cucumbers, radishes, parsley, and mint, then add the dressing and toss gently until evenly coated.
Let the toasted pita cool for 2 minutes, then add it to the salad just before serving and toss briefly so the pita stays crisp at the edges.
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