Fattoush Salad with Crispy Pita and Sumac Dressing

Ingredients

For the recipe

• 200 g romaine lettuce, trimmed weight, chopped into bite-size pieces
• 300 g ripe but firm tomatoes, cored and cut into 1.5-2 cm pieces
• 250 g small cucumbers, ends trimmed, cut into 1 cm pieces or thick half-moons
• 100 g radishes, trimmed and thinly sliced
• 40 g red onion, peeled and very thinly sliced
• 30 g fresh flat-leaf parsley, thick stalks removed, roughly chopped
• 10 g fresh mint leaves, torn or roughly chopped
• 120 g plain pita bread, approximately 2 small pitas; choose dairy-free bread for a vegan salad
• 4 tablespoons olive oil (60 ml; approximately 54 g), divided: 1 tablespoon for the pita and 3 tablespoons for the dressing
• 3 tablespoons freshly squeezed lemon juice (45 ml)
• 1 tablespoon pomegranate molasses (approximately 20 g)
• 2 teaspoons ground culinary sumac (approximately 4 g), preferably without added salt
• 1 small garlic clove (3 g), finely grated
• 1/2 teaspoon fine salt (approximately 3 g), divided: 1/8 teaspoon for the pita and up to 3/8 teaspoon for the dressing
• 1/4 teaspoon freshly ground black pepper (approximately 0.5 g)

Instructions

1. Heat the oven to 190°C / 375°F, or 170°C fan. Line a large baking tray with baking paper. Split each pita into its two thin layers where possible, then tear or cut into irregular 3-4 cm pieces.
2. Place the pita pieces on the tray. Drizzle with the 1 tablespoon olive oil reserved for the bread and sprinkle with 1/8 teaspoon of the measured salt. Toss with your hands to distribute the oil, then spread in a single layer; use a second tray if necessary rather than piling up the pieces.
3. Bake for 8-12 minutes, turning once after about 5 minutes, until golden and dry. Check from 7 minutes if the bread is very thin. Remove darker pieces early if they brown faster than the rest. Cool completely on the tray so they become crisp.
4. While the pita bakes, wash the vegetables and herbs under cool running water unless the lettuce is labeled ready-to-eat or prewashed. Spin the lettuce and herbs dry. Cut the tomatoes and cucumbers, slice the radishes and onion, and roughly chop the parsley and mint. Keep the pieces large enough to remain distinct in the salad.
5. If the red onion tastes very sharp, soak the sliced onion in cold drinking water for 5 minutes, then drain and pat dry. Drain only any free-running tomato juice; do not squeeze or press the tomato pieces.
6. In a small bowl, stir together the lemon juice, pomegranate molasses, sumac, grated garlic and black pepper. Leave for about 5 minutes while finishing the vegetables so the sumac has time to moisten.
7. Whisk the remaining 3 tablespoons olive oil into the dressing. Add some of the remaining salt, taste on a cucumber piece, then add more of the measured salt only as needed. The dressing should taste bright and tangy rather than heavily sweet.
8. Combine the dry lettuce, tomatoes, cucumbers, radishes, onion, parsley and mint in a large bowl. Pour over the dressing and toss gently but thoroughly, lifting from the bottom so the herbs and dressing are evenly distributed.
9. Immediately before serving, fold in about two-thirds of the cooled pita pieces. Divide the salad between four plates and scatter the remaining pita on top. Serve at once, before the bread has time to soak up too much dressing.