Serves 6-8

Kitchen equipment

  • Measuring cup, measuring spoons
  • Jar with lid
  • Salad bowl, salad serving spoons
  • Salad spinner or dish towels
  • Garlic press, or micro grater
  • Cutting board, cutting knife
  • Baking sheet for toasting pitas
  • lemon juicer



  • 2 cloves garlic, crushed
  • 1/2 tsp salt
  • 1/3 cup extra virgin olive oil
  • juice of 2 lemons (about 6 Tbs)
  • 1 tsp sumac (Atlantic Superstore has it in the spice section)



  • 2  9-inch whole wheat pita bread, separated into thin halves
  • olive oil for brushing
  • about 1 generous tsp sumac
  • 1/4 tsp salt
  • 500g cherry tomatoes, halved (or regular-sized tomatoes, chopped)
  • 1 English cucumber, halved lengthways, chopped
  • 1 red or green pepper, chopped
  • 1 small Romaine lettuce, or lettuce heart, washed, dried, and cut into ribbons
  • 4 green onions, chopped
  • 1/2 cup flat-leaf parsley leaves, coarsely chopped
  • 1/2 cup mint leaves, coarsely chopped



Combine all ingredients in a screw-top jar. Secure lid. Shake until well combined.


Preheat oven to 375° F. Brush insides of Pita bread halves (the rough side) with olive oil, then sprinkle with sumac and a little salt. Place on baking sheet and bake for a few minutes until crisp and golden. Watch carefully, so they don’t burn. Remove from oven and let cool.
  2. Place tomatoes, cucumbers, red pepper, Romaine, green onions, parsley and mint in a large bowl. Drizzle with dressing. Toss gently to combine.
  3. Break toasted pitas into bite-sized pieces. Add to salad. Toss gently and serve immediately.

Adapted from several online sources and library cookbooks



One thought on “Fattoush

  1. Pingback: Halifax Supper Club, Apr.2016 | Club Inclusion Cooks

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