Fattoush

Ingredients

• 2 pieces pita bread – split into single layers and cut into 1-inch triangles
• 0.5 cup vegetable oil – for frying
• 3 cups romaine lettuce – chopped
• 12 ounces tomato – cut into 0.75-inch chunks
• 8 ounces Persian cucumber – halved lengthwise and sliced 0.25-inch thick
• 4 ounces radish – thinly sliced
• 4 pieces scallion – thinly sliced
• 0.5 cup flat-leaf parsley – coarsely chopped
• 0.5 cup fresh mint leaves – torn
• 0.25 cup lemon juice
• 1 clove garlic – finely grated
• 2 tsp ground sumac
• 1 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• 0.33 cup extra-virgin olive oil

Instructions

1. Split the pita breads into single layers and cut into 1-inch triangles.
2. Heat the vegetable oil in a wide skillet over medium heat until it shimmers (about 350°F). Fry the pita pieces in batches, turning once, until golden and crisp, 2–3 minutes per batch. Drain on paper towels and cool completely.
3. Prepare the vegetables: chop the romaine; cut the tomatoes into 0.75-inch chunks; slice the cucumbers, radishes, and scallions; chop the parsley and tear the mint.
4. In a large mixing bowl, whisk the lemon juice, grated garlic, ground sumac, kosher salt, and black pepper. Slowly stream in the olive oil while whisking until slightly thickened. Let the dressing stand 5 minutes to mellow the garlic and bloom the sumac.
5. Add the romaine, tomatoes, cucumbers, radishes, scallions, parsley, and mint to the bowl. Toss to coat evenly.
6. Just before serving, add the fried pita chips and toss again until the bread is glossy and lightly softened at the edges but still crisp in the center. Taste and adjust seasoning with more lemon or salt as needed. Serve immediately.