Fatoush (Lebanese vegetable salad)
3 Pita rounds, torn into small pieces
olive oil for frying
4 cups chopped romaine lettuce
2 large ripe tomatoes, chopped
1 English cucumber, quartered lengthwise, then diced ¾”
1 cup diced bell pepper, choice of color (s)
3 green onions, finely chopped
½ cup chopped fresh mint leaves
¼ cup chopped fresh Italian parsley
1 Tbsp sumaq
¼ cup fresh lemon juice
2 tsp white wine vinegar
¼ cup extra virgin olive oil
Sea salt & freshly ground black pepper
Heat oil in a large skillet over medium-high heat. Fry pita pieces in the hot oil in batches until lightly browned and crisp. Don’t over-crowd the pan. Remove to drain on paper towels (alternatively you may brush the pita with a little oil and bake until brown and crisp for a healthier version). Set pita aside.
Place the romaine, tomatoes, cucumbers, bell pepper, green onions, mint, parsley and sumaq into a large bowl.
In a small bowl, whisk the lemon juice, vinegar and olive oil together. Season the dressing with salt & pepper. Just before serving, toss the salad with the dressing and top with the crispy pita pieces. Serve immediately as the bread can get a little soggy if it sits too long.