Field Pea Fattoush Salad

If you love Panzanella, or bread salads, you are going to love Fattoush, a Middle Eastern dish made with toasted pita instead of croutons or cornbread. It's bright and fresh in flavor from the mint and lemon with great crunch from both the crisp romaine and toasted pita. The pita softens as it stands and absorbs some of the dressing. This Fattoush is a lovely vegetarian main dish salad but you can easily add an extra protein, such as Greek-style roasted chicken or fish. Combine the tomatoes, cucumbers, and peas with oil and allow to stand for about 10 minutes. The mixture will release some liquid which concentrates and enhances the flavorful dressing. You can toast the pitas in advance and store in an air-tight container or plastic bag. You can also make the tomato mixture ahead of time, but don't add the romaine until you are ready to serve the Fattoush. Ground sumac is a tangy, lemony spice widely used in Mediterranean and Middle Eastern cooking. If you can't find it, use the same amount of lemon pepper seasoning. Use fresh field peas from your local farmer's market when they are in season, but frozen are perfect for the off season. You could even substitute rinsed and drained canned peas, ckickpeas, or even beans.

Field Pea Fattoush Salad
Photo: Victor Protasio; Prop Styling: Audrey Davis; Food Styling: Rishon Hanners
Active Time:
15 mins
Total Time:
25 mins
4 serves


  • 1/3 cup extra-virgin olive oil

  • 3 tablespoons fresh lemon juice (from 1 lemon)

  • 1 1/2 teaspoons kosher salt

  • 1/2 teaspoon ground sumac

  • 1/2 teaspoon black pepper

  • 2 (6-inch) pita bread rounds, torn into 1-inch pieces

  • 1 pint heirloom cherry tomatoes, halved

  • 2 Persian cucumbers, sliced (about 1 cup)

  • 3/4 cup cooked fresh field peas, cooled

  • 2 romaine lettuce hearts, chopped (about 6 cups)

  • 1/3 cup packed small mint leaves


  1. Preheat oven to 400°F. Whisk together oil, lemon juice, salt, sumac, and pepper in a large bowl. Arrange torn pita rounds on a rimmed baking sheet. Drizzle evenly with 3 tablespoons of the oil mixture, and toss to coat. Bake until browned and crisp, 5 to 6 minutes.

  2. Add tomatoes, cucumbers, and peas to remaining oil mixture in bowl; toss to coat. Let stand 10 minutes. Add lettuce, mint, and toasted pita chips, and toss to coat. Arrange salad on a platter.

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