Fattoush Salad

Ingredients

• 2 pitas
• Extra virgin olive oil
• Kosher salt
• 2 teaspoons sumac, (divided, more as needed)
• 1 Heart of Romaine lettuce, (chopped)
• 1 English cucumber, (cut in half, seeds scraped, then chopped or sliced into half moons)
• 5 Roma tomatoes, (chopped)
• 5 green onions, (both white and green parts, chopped)
• 5 radishes, (stems removed, thinly sliced)
• 2 cups chopped fresh parsley leaves (stems removed)
• 1 cup chopped fresh mint leaves, (optional)
• 1 lemon, (juiced (or 1 1/2 limes))
• 1/3 cup extra virgin olive oil
• 1 tablespoon pomegranate molasses, (optional)
• kosher salt
• black pepper
• 1 teaspoon sumac
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice

Steps

1. 1

   Crisp the pita: Line a plate with a paper towel and set aside. Break the pita bread into small bite-sized pieces. Let a large skillet over medium heat, and add 3 tablespoons of olive oil. Once the oil is shimmering, add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to the paper-towel-lined plate to drain. Season with salt, pepper, and sumac.

2. 2

   Combine the vegetables: In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions, radish, parsley, and mint, if you're using it.

3. 3

   Make the dressing: In a small bowl, whisk together lemon juice, olive oil, pomegranate molasses (if using), a pinch of salt and pepper, sumac, cinnamon, and allspice.

4. 4

   Put it all together: Pour the dressing over the vegetables and toss lightly. Add the crispy pita piece, and taste. Add more sumac, if you like, and toss one more time. Serve and enjoy!