At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 6 servings
• Prep time: 15 minutes
• Cook time: 15 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 6 servings.

• Calories: 100 kcal
• Protein: 2 g
• Carbohydrates: 11 g
• Fat: 6 g
• Fiber: 2 g
• Sodium: 458 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Have these measured and ready before you begin.

• 1 bunch parsley
• 1 bunch sorrel leaves; use baby arugula if unavailable
• 2 tomatoes
• 2 cucumbers
• 1 lemon
• 3 sprigs fresh mint
• 1 tsp ground sumac (tart red spice)
• 1 tsp fine salt
• 1 lavash flatbread
• 1 tsp ground black pepper
• 1 tablespoon plus 2 teaspoons (25 ml) olive oil
• 1 tbsp butter

Directions

1. Wash and dry the parsley, sorrel, tomatoes, cucumbers, lemon, and mint. Chop the vegetables and herbs and place them in a large bowl.

2. Juice the lemon and whisk it with the sumac, salt, and olive oil. Pour over the vegetables and toss.

3. Cut the lavash into strips, stack the strips, and cut them into triangles.

4. Melt the butter in a skillet, add the lavash and black pepper, and toast until crisp and golden.

5. Top the salad with the warm crisp lavash and serve immediately.

Sources

1. USDA FoodData Central — April 2026 data release