A Middle Eastern vegan dish built on whole ingredients.

Servings: 4
Active time: 25 min
Total time: 25 min

Organic sourcing

Leafy greens like romaine lettuce and fresh herbs such as parsley and mint are best sourced organic as they are on the Dirty Dozen list. Organic cucumbers also reduce pesticide exposure.

Ingredients

• 2 pita breads
• 4 tbsp extra-virgin olive oil
• 1 tsp sumac
• 1 head of romaine lettuce
• 2 medium tomatoes
• 1 cucumber
• 4 radishes
• 3 green onions
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1 lemon, juice only
• 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 squares and arrange them on a baking sheet.
3. Drizzle with 2 tablespoons of olive oil and sprinkle with sumac, tossing to coat evenly.
4. Bake in the oven for 10-12 minutes until crisp and golden. Let cool.
5. Wash and chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.
6. Dice the tomatoes, slice the cucumber and radishes, and thinly slice the green onions. Add them to the bowl.
7. Add the chopped parsley and mint to the vegetables in the salad bowl.
8. In a small bowl, mix the lemon juice with the remaining 2 tablespoons of olive oil.
9. Drizzle the dressing over the salad and season with salt and black pepper.
10. Add the toasted pita to the salad just before serving and toss gently to combine.

Notes

• Feel free to use any seasonal vegetables you have on hand.
• For added flavor, sprinkle extra sumac on top before serving.
• The toasted pita can be prepared ahead and stored in an airtight container.

Source

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