Contributed by Preston Maring, MD

Ani Torayan has a catering business serving the San Francisco Bay Area. She submitted her recipe for fattoush ---- a Middle Eastern bread salad with its distinctive taste influenced by sumac. I have used sumac only a few times before --- once was in the lentil soup with Swiss chard posted in January, 2006. Sumac has a tangy, lemony taste and is a great addition. This recipe came to me without any specific amounts of ingredients so I just tried it using enough of one ingredient or another until it looked right. You can do the same.

Servings: 4


  • (All amounts approximate)
  • Salad
  • One head of lettuce, any kind, rinsed, spun dry, and very coarsely chopped
  • 1 pint or so of cherry tomatoes, halved or 2 bigger tomatoes, seeded and diced
  • 1/3 bunch parsley, coarsely chopped
  • Small handful fresh mint leaves, coarsely chopped
  • 1 bunch green onions, white and light green parts thinly sliced (red onion works well also)
  • 2 whole wheat pita breads, baked for about 10 minutes at 350 degrees then broken into large bite size pieces.
  • Dressing
  • 2 Tablespoons fresh lemon juice
  • 4 Tablespoons olive oil
  • 1 teaspoon sumac
  • Aleppo paprika to taste (mild Turkish chilies mixed with paprika)
  • Salt and freshly ground black pepper to taste.


Add all the salad ingredients to a bowl. Whisk the dressing. Toss with the salad. Sprinkle with some more sumac. This would be great for a fall picnic on a hillside or by the ocean.

Nutrition Information (per serving)

  • Calories: 255
  • Fat: 15 gm
  • Saturated fat: 2 gm
  • Trans fat: 0 gm
  • Cholesterol: 0 mg
  • Carbohydrate: 28 gm
  • Fiber: 8 gm
  • Sodium: 286 mg
  • Protein: 6 gm