Fattoush Salad


1 Tbsp vegetable oil for frying
2 ea pita breads, torn into pieces (approx. 2” pieces)
1 head romaine lettuce, cleaned and chopped coarsely
1 large English cucumber, quartered lengthwise and coarsely diced
3 cups beefsteak tomatoes, coarsely diced or cut in to 10ths
½ red onion, sliced 1/2” long pieces
¾ cup Italian parsley, chopped medium
¾ cup fresh mint, chopped medium
½ cup S&F Garlic & Herb Chef Sauce
1 Tbsp fresh lemon juice
salt and pepper, to taste
1 tsp ground sumac, or to taste (optional)
3-4 oz feta cheese crumbles (optional)


Mixing Bowl


  1. Heat vegetable oil in a large skillet over medium-high heat. Place pita pieces into the skillet without overcrowding. Fry in batches until golden. Reserve for assembly.
  2. In a mixing bowl, combine all ingredients other than fried pita pieces. Toss to coat evenly.
  3. Next, gently toss salad with fried pita pieces.
    • Optional – Top salad with feta cheese crumbles and sprinkle on ground sumac.