Fattoosh Mixed Herb and Toasted Pita Salad

Becky Luigart-Stayner

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 24%
  • Fat: 4.6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 6.8g
  • Carbohydrate: 28.1g
  • Fiber: 5.7g
  • Cholesterol: 0.0mg
  • Iron: 4.4mg
  • Sodium: 480mg
  • Calcium: 133mg


  • 2 (6-inch) pitas
  • 3 tablespoons ground sumac or 2 tablespoons grated lemon rind
  • 1 tablespoon extra-virgin olive oil
  • 8 cups thinly sliced romaine lettuce
  • 2 cups chopped tomato
  • 1 1/2 cups chopped fresh parsley
  • 1 cup thinly sliced green onions
  • 1/2 cup chopped fresh mint
  • 1/2 teaspoon salt
  • 1 cucumber, quartered lengthwise and thinly sliced (about 2 cups)


  1. Preheat oven to 400°.
  2. Place pitas in a single layer on a baking sheet. Bake at 400° for 6 minutes or until toasted; break into bite-size pieces. Combine pita, sumac, and oil, tossing well to coat. Add lettuce and remaining ingredients; toss well.
  3. Note: Ground sumac is available at Middle Eastern markets.
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