Cucumber and Tomato Flatbread Salad with Sumac Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A vibrant salad of crisp cucumbers and tomatoes mixed with toasted pita, dressed in a tangy sumac vinaigrette for refreshing summer eating. This middle eastern-inspired salads ready in about 30 minutes blends cucumber, cherry tomatoes, red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cucumber
• 1 cup cherry tomatoes
• 1/2 cup red onion
• 1/4 cup fresh parsley
• 2 pita bread
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp sumac
• 1/2 tsp dried mint
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Tear 2 pita breads into 1-inch pieces and arrange on a baking sheet. Drizzle with 1 tbsp olive oil, then bake at 375°F for 10 minutes until golden and crisp, turning once halfway through.
2. Step 2: Thinly slice 2 cucumbers, halve 1 cup cherry tomatoes, and thinly slice 1/2 cup red onion. Place in a large bowl with 1/4 cup chopped parsley.
3. Step 3: Whisk 2 tbsp lemon juice, 1 tsp sumac, 1/2 tsp dried mint, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp olive oil until emulsified — the dressing should coat the back of a spoon.
4. Step 4: Pour dressing over vegetable mixture and toss gently until evenly coated. Add crispy pita pieces and toss once more before serving.