Fattoush is the Mediterranean bread salad and is always made with pita bread. Delightful from spring through late summer, particularly as local tomatoes become available.
- 2 large stale pita breads, torn into l-inch pieces
- 1 cucumber, peeled, seeded, and cut into ½ inch cubes
- l pound ripe tomatoes (about 3), seeded and cut into ½ inch cubes
- 6 scallions, 1/8 inch slices
- 1 green bell pepper, cut into ½ inch cubes
- ¼ cup coarsely chopped fresh parsley
- ¼ cup coarsely chopped fresh mint (optional)
- 3 Tablespoons coarsely chopped fresh cilantro
- 2 large cloves garlic, minced
- ¼ cup fresh squeezed lemon juice
- 1/3 cup extra-virgin olive oil
- Freshly ground black pepper
- 2 teaspoons crushed sumac
- Heat oven to 375°F. Spread the torn pita on a baking sheet in a single layer and bake until dry, about 10 to 15 minutes. We are looking for the bread to just reach the crunchy point.
- Spread the cucumber pieces on a paper towel and sprinkle with salt. Let stand about 20 minutes and then place in a strainer and rinse with cold water; pat dry
- In a large mixing bowl, combine the cucumbers, tomatoes, scallions, green pepper, parsley, mint, and cilantro.
- Whisk together the garlic, lemon juice, and olive oil. Season with salt and pepper to taste. Toss this dressing with the vegetables; toss in the bread. Spread the salad on a serving platter or bowl and lightly sprinkle with sumac.