This classic Middle Eastern salad makes a crunchy light side dish or lunchbox filler- it’s sprinkled with sumac, mint and parsley

  • Prep:15 mins
    No cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 358
  • fat 18g
  • saturates 1g
  • carbs 57g
  • sugars 10g
  • fibre 6g
  • protein 12g
  • salt 1.1g


  • 2 tomatoes, chopped into chunks
  • ¼ cucumber, deseeded and sliced
  • ½ red onion, sliced
  • 1 small head romaine lettuce, shredded
  • handful mint leaves, roughly chopped
  • handful parsley leaves, roughly chopped
  • 2 pitta breads
  • 1 tsp sumac
  • ½ garlic clove, crushed
  • 2 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil
  • juice ½ lemon


  1. The night before, toss together all the salad ingredients except for the pitta bread and sumac. Make up the dressing and season to taste. Leave these separate until the morning.

  2. The next morning, toast the pitta breads until lightly golden. When cool, tear into pieces and combine with the salad and dressing. Spoon into 2 plastic boxes and sprinkle over the sumac.

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