Fattoush is a delicious Levatine dish that is quite similar to my favorite Israeli chopped salad. You have the tangy olive oil dressing and chopped cucumbers and tomatoes but fattoush is distinctly different. The mint and sumac make it a fresh spring salad.
1 large pita, cut in to small wedges
2 Tbsp. olive oil
salt and pepper
1/4 tsp garlic powder
2 c. cucumber
1/4 red onion, sliced
2 green onions, sliced
1/2 head romaine, chopped
1/4 c. olive oil
2 tsp. sumac
salt and pepper to taste
4 sprigs of mint, chopped fine
1/4 c. parsley, chopped
Preheat oven to 450. Combine the 2 tablespoons olive oil, salt, pepper, and garlic. Toss with the pita and bake at 450 for 7 - 8 minutes until browned and crisp. Remove from the oven and allow to cool.
Chop the cucumbers in to cubes. Cut the tomato in half and remove the seeds, this cuts down on the moisture content. Chop the tomatoes.
Combine the olive oil, juice of half the lemon, sumac, salt and pepper, mint, parsley, green onions, and red onions.
Add the cucumbers, tomatoes, and pita wedges. Toss to combine and taste. Adjust seasonings as needed and serve immediately.
If not serving immediately wait to add the pita until right before you do. If it will be more than about 2 hours also wait to combine the dressing and the vegetables. Chop the vegetables in one bowl and the combine the dressing in second one.