Fattoush

Name: Fattoush
Ingredients: 1 large pita bread, split horizontally; 1 large romaine heart, cut crosswise into 1/2-inch ribbons; 1 bunch scallions, white and tender green parts only, thinly sliced; 3 kirby cucumbers or 1 European cucumberpeeled, halved lengthwise, seeded and thinly sliced; 1 1/2 pints cherry or grape tomatoes, quartered; 3 cups coarsely chopped flat-leaf parsley (from 3 bunches); 1 cup fresh mint leaves (from 1 bunch); 2 1/2 tablespoons ground sumac (see Note) or fresh lemon juice; 6 tablespoons extra-virgin olive oil; Salt and freshly ground pepper

10 ingredients

7 steps

Ingredients

1 large pita bread, split horizontally
1 large romaine heart, cut crosswise into 1/2-inch ribbons
1 bunch scallions, white and tender green parts only, thinly sliced
3 kirby cucumbers or 1 European cucumberpeeled, halved lengthwise, seeded and thinly sliced
1 1/2 pints cherry or grape tomatoes, quartered
3 cups coarsely chopped flat-leaf parsley (from 3 bunches)
1 cup fresh mint leaves (from 1 bunch)
2 1/2 tablespoons ground sumac (see Note) or fresh lemon juice
6 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

Directions

1

Preheat the oven to 300.
2

Bake the pita bread directly on the oven rack for 10 minutes, or until the bread is dry and crisp but not browned.
3

Let the pita bread cool completely, then break it into 1-inch pieces.
4

Meanwhile, in a large bowl, combine the romaine ribbons with the sliced scallions, cucumbers, quartered tomatoes, chopped parsley, mint leaves and ground sumac.
5

Drizzle the olive oil over the salad, season with salt and pepper and toss to coat.
6

Add the toasted pita bread pieces to the salad and toss again.
7

Serve at once.