A Lebanese starter dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 30 min

Organic sourcing

Lettuce, tomatoes, and bell pepper benefit most from being organic as they are often on the Dirty Dozen list due to pesticide residues.

Ingredients

• 2 pita breads
• 1 bunch romaine lettuce
• 2 cups cherry tomatoes
• 1 cucumber
• 1 red bell pepper
• 4 radishes
• 1 bunch spring onions
• 1/2 cup fresh parsley
• 1/4 cup fresh mint
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 1 clove garlic
• 1 tsp sumac
• to taste sea salt
• to taste black pepper

Method

1. Preheat the oven to 180°C (350°F).
2. Cut the pita breads into small triangles. Spread them on a baking sheet and bake until crispy, about 8-10 minutes.
3. Chop the romaine lettuce into bite-sized pieces and place in a large bowl.
4. Halve the cherry tomatoes, slice the cucumber and red bell pepper, and thinly slice the radishes and spring onions. Add these to the bowl.
5. Chop the parsley and mint, then add to the salad bowl.
6. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sumac, salt, and pepper.
7. Drizzle the dressing over the vegetables and toss gently to combine.
8. Break the crispy pita into pieces and scatter over the salad just before serving.

Notes

• To keep pita crisps crunchy, add just before serving.
• Replace pita with gluten-free flatbread if needed.
• Sumac adds a tangy flavor; adjust to taste.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Lebanese recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.