Celia Brooks Brown creates a delicious Lebanese salad, an ideal starter for a summer meal
By Celia Brooks Brown
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 3 pitta bread
  • 4 tbsp olive oil
  • 1 clove garlic, peeled
  • 1 1/2 tsp coarse sea salt
  • 4 tbsp lemon juice
  • 1 tbsp sumac
  • 240 g ripe tomatoes, roughly chopped
  • 4 spring onions, sliced
  • 6 radishes, sliced
  • 1 green pepper, diced
  • 1 cucumber, cut into chunks
  • 8 sprigs of flat leaf parsley, leaves stripped
  • 8 sprigs of mint, leaves chopped
  • 1/2 cos lettuce, sliced into ribbons
  • black pepper
  • pomegranate seeds, to garnish (optional)


1. Preheat the grill. Open out each of the pitta breads and toast under the grill until golden. Break the toasted pitta into pieces and drizzle with 1 tbsp olive oil.

2. Using a pestle and mortar pound crush the garlic and salt crystals into a paste. Mix with the lemon juice, remaining olive oil and sumac to make a salad dressing

3. Mix together the chopped tomato, sliced spring onion, radish slices, green pepper and cucumber in a large salad bowl. Mix in the parsley, mint, lettuce and toasted pitta bread. Toss with the salad dressing. Season with salt and freshly ground pepper. Sprinkle with pomegranate seeds, if using, and serve.

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