By Mayo Clinic Staff

Dietitian's tip:

Fattoush is a bread salad traditionally seasoned with ground sumac. If you don't have sumac, you can use lemon zest instead.

Number of servings

Serves 8
  1. DASH diet
  2. Heart-healthy
  3. Weight management
  4. Plant-based
  5. Meatless
  6. Healthy-carb
  7. Diabetes meal plan


    For the dressing:

  1. 1/4 cup fresh lemon juice
  2. 3 garlic cloves, minced
  3. 1 teaspoon ground cumin
  4. 1 teaspoon ground sumac (or lemon zest to taste)
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon red pepper flakes
  7. 1/4 teaspoon freshly ground black pepper
  8. 2 tablespoons extra-virgin olive oil
  9. For the salad:

  10. 2 whole-wheat pitas, 6 inches in diameter
  11. 1 head romaine lettuce, chopped (about 4 cups)
  12. 2 tomatoes, seeded and diced
  13. 2 small cucumbers, peeled, seeded and diced
  14. 1 red bell pepper, seeded and diced
  15. 3 green onions including tender green tops, minced
  16. 1 tablespoon chopped fresh mint
  17. 1/4 cup chopped fresh flat-leaf (Italian) parsley


First make the dressing. In a blender or food processor, combine the lemon juice, garlic, cumin, sumac (or lemon zest), salt, red pepper flakes and black pepper. Process until smooth. With the motor running, slowly add the olive oil in a thin stream until emulsified. Set aside.

Next prepare the pita croutons. Heat the oven to 400 F. Tear each pita into half-inch pieces (or you may cut each into 8 triangles). Spread the pieces in a single layer on a baking sheet and bake until crisp and lightly golden, about 8 minutes. Set aside to cool.

Now you're ready to assemble the salad. In a large bowl, combine the lettuce, tomatoes, cucumbers, bell pepper, green onions, mint and parsley and toss. Add the dressing and toss lightly to coat evenly. Divide the salad among individual plates. Top with the croutons.

Nutritional analysis per serving

Serving size: About 1 cup

  • Calories 108
  • Total fat 4 g
  • Saturated fat < 1 g
  • Trans fat < 1 g
  • Monounsaturated fat 3 g
  • Cholesterol 0 mg
  • Sodium 230 mg
  • Total carbohydrate 15 g
  • Dietary fiber 3 g
  • Total sugars 2 g
  • Added sugars 0 g
  • Protein 3 g

This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award.

March 31, 2020