Mediterranean Diet Friendly Fattoush (Lebanese Bread Salad)

Total time30 min

Prep time20 min

Cook time10 min

Mediterranean Diet Friendly Fattoush (Lebanese Bread Salad)

This vibrant salad piles crisp romaine, juicy tomatoes, cool cucumber, and peppery radish into one big bowl, then finishes with scallions, fresh parsley, and torn mint for that unmistakable herby lift. Toasted pita pieces bring the crunch, tossed in olive oil and baked until golden before they soak up a bright, tangy dressing built from lemon juice, sumac, and a touch of garlic. Every component leans on fresh vegetables, good olive oil, and lemon rather than heavy sauces or dairy, which is exactly the kind of light, produce-forward eating this style of diet is built around. It's the kind of dish you can toss together in under half an hour and still feel like you put together something special. Serve it alongside grilled vegetables, hummus, or grilled fish for a full spread, and it holds its own as a light lunch on its own too. This one earns a regular spot in a Mediterranean-style rotation.

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Ingredients

4 servings

For the pita chips

2 pita breads (6-inch), torn into roughly 1-inch pieces
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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¼ tsp salt

For the dressing

3 tbsp fresh lemon juice (from about 2 lemons)
2 tbsp olive oil
1 ½ tsp ground sumac
½ tsp dried mint
1 small garlic clove, minced
¼ tsp salt
¼ tsp black pepper

For the salad

1 head romaine lettuce, chopped into 1-inch pieces (about 6 cups)
2 medium tomatoes, cut into ¾-inch chunks
1 english cucumber, halved lengthwise and sliced ¼-inch thick
5 radishes, thinly sliced
4 scallions, thinly sliced (green parts only)
½ cup fresh flat-leaf parsley leaves, roughly chopped
¼ cup fresh mint leaves, roughly torn

For serving

½ tsp ground sumac, for finishing (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Spread the torn pita pieces on a baking sheet, drizzle with 2 tbsp of the olive oil, and toss to coat. Sprinkle with 1/4 tsp salt and spread in a single layer. Bake for 8–10 minutes, turning once halfway through, until the pieces are golden and crisp.
2
While the pita bakes, whisk together the lemon juice, 2 tbsp olive oil, sumac, dried mint, garlic, salt, and black pepper in a small bowl until combined.

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