FATTOUSH (LEBANESE PITA SALAD)
6 to 8 servings
Along with Panzanella, this bread salad is a summer darling; just the thing to make when tomatoes and cucumbers are abundant and appetites crave refreshment. For a simple, satisfying outdoor meal, prepare the vegetables and dressing and keep them separate, then proceed to grill any fish, chicken, or kebabs. With the grill still on, lightly oil and grill the pitas until they are toasted and crispy. Toss the salad and serve the grilled protein on top. Sumac is by no means essential, but we highly recommend you seek it out for its distinctively bright, tangy flavor and its beautiful brick-red color.
Prepare:
- Pita Chips, using two 7-inch pita breads
Break the chips into bite-sized pieces and set aside. Combine in a large bowl:
- ½ large head romaine lettuce, torn into bite-sized pieces
- 1 cup cherry tomatoes, halved, or 3 Roma or plum tomatoes, cut into thin wedges or half-moons
- 1 small cucumber, peeled, halved lengthwise, seeded, and sliced
- 6 radishes, thinly sliced
- 6 green onions, thinly sliced
- ⅔ cup loosely packed flat-leaf parsley leaves
- ¼ cup coarsely chopped mint
Toss well with:
- ½ to ⅔ cup Vinaigrette, made with lemon juice
- (1 ½ tablespoons ground sumac)
Add the pita toasts and toss again.