Fattoush (فتوش) — Lebanese Toasted Pita Salad with Sumac Dressing

• 2pita bread (about 60 g each)
• 15 mlolive oil (for toasting)
• 200 gromaine lettuce (chopped)
• 200 gcucumber (diced)
• 250 gtomatoes (diced)
• 80 gradishes (thinly sliced)
• 120 ggreen bell pepper (diced)
• 60 gred onion (thinly sliced)
• 25 gfresh parsley (finely chopped)
• 10 gfresh mint (finely chopped)
• 60 mlextra-virgin olive oil (use fruity oil)
• 45 mllemon juice (freshly squeezed)
• 6 tspsumac (bright, deep red)
• 10 mlpomegranate molasses (optional but traditional)
• 6 ggarlic (1 large clove, finely grated)
• 4 gfine sea salt
• 1 tspground black pepper

Instructions

1. 1

   Preheat the oven to 190°C and set a rack in the middle. Split the pita into two thin layers if possible, then cut into 2–3 cm squares so they toast evenly.

2. 2

   Toss the pita squares with 15 ml olive oil until lightly coated. Spread them in a single layer on a baking sheet and bake for 6–8 minutes, stirring once halfway, until crisp and golden.

3. 3

   While the pita toasts, prepare the vegetables and herbs and keep them cold for maximum crunch. Chop the romaine, dice the cucumber and tomatoes, slice the radishes and onion, and dice the green pepper.

4. 4

   Make the sumac dressing in a bowl: whisk together 60 ml extra-virgin olive oil, 45 ml lemon juice, 6 tsp sumac, 10 ml pomegranate molasses, grated garlic, 4 g salt, and 1 tsp black pepper. Whisk for 20–30 seconds until the dressing looks slightly thickened and the sumac is fully dispersed.

5. 5

   Combine the romaine, cucumber, tomatoes, radishes, green pepper, red onion, parsley, and mint in a large mixing bowl. Pour in about three-quarters of the dressing and toss for 20 seconds so every leaf is lightly coated.

6. 6

   Add the toasted pita right before serving to keep it crisp, then toss again briefly. Taste and add the remaining dressing if you want a brighter, more tangy salad, and serve immediately.