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  • Author: Katherine Martinelli
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4-6 1x


  • 2 pita, sliced down the middle through the pocket
  • ¼ cup plus 1 tablespoon olive oil, divided
  • 20 ounces cherry tomatoes, halved
  • 3 cucumbers, sliced into half moons
  • ½ red onion, thinly sliced
  • 1/3 cup chopped mint
  • 1/3 cup chopped parsley
  • 1/3 cup chopped cilantro/coriander
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • Salt and pepper
  • Sumac


  1. Preheat the oven to 350F.
  2. Drizzle the pita with the 1 tablespoon olive oil and put in the oven to toast until crispy, about 10 minutes.
  3. Meanwhile, put the tomatoes, cucumbers, onion, mint, parsley, coriander, and garlic in a large salad bowl.
  4. Add the lemon juice and remaining ¼ cup olive oil and toss to combine. Season with salt and pepper.
  5. Break up the toasted pita into pieces and scatter on top of the salad.