Salad Days

A healthful and tasty fattoush, courtesy of the Phoenicia Restaurant
Salad Days
Photograph by Joe Vaughn

This version of the fresh Middle Eastern salad comes from Samy Eid of the Phoenicia Restaurant in Birmingham, and was inspired by Samy’s father, Sameer.


(Serves 4)

  • 2 pita loaves, each cut into quarter-by-quarter inch pieces
  • 1 large ripe tomato, cut into
  • 1/4-inch cubes
  • 1 medium sweet onion, chopped
  • 1 (8-ounce) cucumber, peeled, halved, seeded, and cut into
  • 1/4-inch cubes
  • 1 heart of romaine lettuce, chopped
  • 12 mint leaves, chopped
  • 1/2 cup parsley, chopped
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon ground sumac (a fruity, tangy seasoning, available at Middle Eastern markets)
  • Salt and pepper to taste
  • 3 ounces shredded Bulgarian feta cheese (optional)

Start by toasting pita in oven at 325 degrees for approximately 15 minutes, until bread is golden brown. Set aside to cool. Combine all ingredients in a large, chilled salad bowl, adding olive oil, lemon juice, salt, pepper, and sumac last. Toss to coat. Top with shredded feta.

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