28 min Weeknight Magazine kitchen
VegetarianVeganDairy-free
Fattoush is what Levantine kitchens do with yesterday’s bread: fry it, toss it with the garden, and make it the point. Sumac is the sour, not vinegar. It sits beside hummus and a cold glass of something, or it is lunch by itself with nothing but olive oil.
Ingredients
4
- pita bread2, torn
- tomatoes3
- cucumber1
- radishes4
- romaine1 small head
- mint1/2 cup
- parsley1/2 cup
- scallions3
- lemon2
- olive oil1/3 cup
- sumac2 tsp
- pomegranate molasses1 tsp, optional
- garlic1 clove
Method
- 1
Fry or toast pita in olive oil until golden and crisp. Salt while hot.
- 2
Chop vegetables into lively, irregular pieces. Keep herbs in whole leaves.
- 3
Whisk lemon, oil, crushed garlic, sumac, salt, and molasses if using.
- 4
Toss salad with dressing, then pita at the last second so it stays crunchy. More sumac on top.