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Fattoush (Middle Eastern Bread Salad)
By Chef Joanne Weir


2 large Pita Bread (stale) torn into 1'' pieces 
1 medium Organic Cucumbers - peeled seeded and cut into 1/2''cubes 
1 pound Organic Tomatoes - (ripe) seeded and cut into 1/2'' cubes (approximately 3) 
6 Scallions cut into 1/4 inch slices 
1 Organic Bell Pepper cut into 1/2 inch cubes 
1/4 cup Organic Parsley (fresh) coasely chopped 
1/3 cup Mint (fresh) coarsely chopped 
3 tablespoons Cilantro (fresh) coarsely chopped 
2 cloves Organic Garlic large and minced 
1/4 cup lemon juice - freshly squeezed 
1/3 cup Extra Virgin Olive Oil 
2 teaspoons Sumac (optional) 
Fresh Ground Black Pepper 


Heat oven to 375 degrees. 

Spread the torn pita on a baking sheet in a single layer and bake until dry, 10-15 minutes. Cool. 

Spread the cucumber pieces on a paper towel and sprinkle with salt. 

Let stand to extract the bitter juices, about 20 min. 

Put the cucumbers in a strainer and rinse in cold water; pat dry. 

In a large mixing bowl, combine the cucumbers, tomatoes, scallions, bell pepper, parsley, mint, and cilantro. 

Whisk together the garlic, lemon juice, and olive oil. 

Season with salt and pepper to taste. Toss this dressing with the vegetables; toss in the bread. 

Spread the salad on a serving platter, and sprinkle with sumac (optional). 


Sumac comes from the brick to dark purple-red berries of a decorative bush that grows wild throughout the middle east and in parts of Italy. It has a pleasant fruity, astringent taste.