Name: Fattoush
Yield: Makes 6 to 8 servings
Ingredients: 4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes; 3 tablespoons (or more) fresh lemon juice; 2 tablespoons (or more) pomegranate molasses; 2 small garlic cloves, minced; 2 teaspoons (or more) white wine vinegar; 1/2 teaspoon dried mint; 3/4 cup extra-virgin olive oil; Kosher salt; 2 8"-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces; 1/4 cup extra-virgin olive oil; Kosher salt; 3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved; 1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise; 6 scallions, thinly sliced; 2 Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4" strips; 2 cups (loosely packed) flat-leaf parsley leaves; 2 cups purslane leaves or additional 3/4"-strips romaine lettuce; 1 cup fresh mint leaves; Ground sumac (optional); Ingredient info: Sumac, a tart, citrusy spice, is available at specialty foods stores and Middle Eastern markets. Pomegranate molasses can be found at some supermarkets and at Middle Eastern markets. Both are sold at kalustyans.com.

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FattoushMarcus Nilsson

Coating the toasted pita in olive oil prevents it from getting soggy when mixed with the vegetables and dressing.

Recipe notes

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