Fattoush

Serves 4

Ingredients

• 2 medium (about 6-inch) loaves pita bread
• 1/3 cup + 2 Tbsp extra-virgin olive oil
• 1 large head (about 6 cups chopped) romaine lettuce
• 1 large (or 4 Persian) English cucumber
• 2 cups cherry tomatoes
• 1 medium red bell pepper
• 4 green onions
• 1 cup packed leaves fresh parsley
• 1/2 cup packed leaves fresh mint
• 4 medium radishes
• 2 cloves garlic
• 1/4 cup (about 2 lemons) lemon juice
• 2 tsp + 1/2 tsp for sprinkling ground sumac
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. 1Preheat oven to 400 °F (200 °C).
2. 2Cut or tear the pita bread into 1-inch bite-size pieces.
3. 3Toss pita pieces with olive oil on a baking sheet and spread in a single layer.
4. 4Bake 8–10 minutes until golden and crisp; set aside to cool.
5. 5While pita toasts, wash and thoroughly dry all vegetables.
6. 6Chop romaine into bite-size pieces and place in a large salad bowl.
7. 7Dice cucumber, halve cherry tomatoes, dice red bell pepper, and thinly slice green onions and radishes; add to bowl.
8. 8Roughly chop parsley and mint leaves; add to bowl.
9. 9In a small bowl whisk together remaining olive oil, lemon juice, minced garlic, sumac, salt, and pepper to make the dressing.
10. 10Pour dressing over the vegetables and toss gently but thoroughly.
11. 11Add the cooled crisp pita pieces and toss once more just before serving.
12. 12Sprinkle with the remaining sumac and serve immediately.