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The pita crisps and sumac spice are what make this iconic dish so special. The other elements — the crisp, fresh, bright herbs and veggies — are simply the cherry tomatoes on top ;)

You will need

Serves 4

  • 2 Lebanese cucumbers, deseeded, chopped coarsely
  • 1 red capsicum, deseeded and chopped coarsely
  • 6 radishes, sliced thinly
  • 500g rainbow cherry tomatoes, halved
  • 3 spring onions, finely sliced
  • 1/2 cup parsley leaves
  • 1/4 cup mint leaves, roughly chopped
  • 1/4 cup coriander leaves
  • 1 tablespoon sumac
  • 200g sea salt and olive oil pita crisps


  • 1 clove garlic, finely chopped
  • 1/4 cup lemon juice
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground black pepper

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15 mins to prep

0 mins to cook

  1. Step 1

    Make dressing by placing all ingredients together in a screw top jar, shaking vigorously to combine. Set aside until required.

  2. Step 2

    In a large bowl mix together all the salad ingredients, until well combined. (If preparing in advance, do not add pita crisps yet, as they’ll go soggy – wait until just before salad is being served to mix in the crisps!)

  3. Step 3

    To finish, pour over dressing, gently mixing to combine.

Recipe: Fiona Roberts Food

Photography: Rainbow Nourishments

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