Fattoush (Levantine Bread Salad) Recipe

Ingredients:

• 6 tablespoons extra virgin olive oil, divided use
• 2 pitas, cut into bite-sized pieces
• 1 teaspoon sumac (lemony Mediterranean spice)
• 1 large beefsteak or heirloom tomato, cut into 1-inch pieces
• 1 English cucumber, quartered lengthwise and cut into 1/2-inch pieces
• 2 cups chopped romaine lettuce
• 1/4 red onion, very thinly sliced
• 1 sprig mint, leaves picked and thinly sliced
• 1 sprig flat-leaf parsley, leaves picked and roughly chopped
• 1 tablespoon lemon juice
• Kosher salt, to taste
• Pepper, to taste

Directions:

1. In a small pan, heat 1/4 cup oil until shimmering. Working in batches, add pita and cook until golden on both sides. Transfer to paper towel-lined plate. Sprinkle with sumac.
2. Place tomatoes and cucumbers in a large bowl. Add lettuce, onion, and herbs. Toss with lemon juice and 2 tablespoons olive oil. Season with salt and pepper, to taste.
3. Add pita and toss gently. Serve immediately.
4. Cook's Tip:
5. To make ahead: Keep lettuce, onion, and herbs refrigerated in one bowl and tomato and cucumber refrigerated in a second bowl. Store fried pita at room temperature in an airtight container. When ready to serve, toss as directed in steps 2 and 3.