Middle Eastern Pita and Vegetable Salad (Fattoush)

• 3 (6-inch) Arabic pita breads
• 1 large garlic clove, finely chopped or pureed (optional)
• 1/2 teaspoon salt, or to taste
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup extra virgin olive oil
• 1/4 cup plain lowfat yogurt
• Freshly ground black pepper to taste
• 1 pound tomatoes, coarsely chopped
• 1 European cucumber or 3 Persian cucumbers, cut in half lengthwise, then into half-moon slices
• 6 scallions, white and light green parts, sliced
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup slivered fresh mint leaves
• 1 romaine lettuce heart (the lighter, inner leaves), washed, dried, cut crosswise in 1/2-inch wide pieces
• 4 cups (loosely packed) coarsely chopped arugula, watercress, or purslane (or a combination),
• 2 teaspoons ground sumac (optional)

1. If your pita breads are hard, break them up into pieces.
2. If they are not, cut them into quarters and split the quarters open.
3. Toast the pieces in a toaster oven, or in a 325 degrees F oven, until lightly browned and crisp.
4. Combine the garlic, lemon juice, salt, olive oil, yogurt, and pepper in a small bowl.
5. Toss the salad ingredients together in a large bowl.
6. Just before serving, add the dressing and toss together.
7. Crumble in the pita bread and toss again.
8. Taste, adjust seasonings, and serve.

pita breads, garlic, salt, freshly squeezed lemon juice, extra virgin olive oil, yogurt, freshly ground black pepper, tomatoes, cucumber, scallions, flatleaf, mint leaves, romaine lettuce heart, arugula, ground sumac

Taken from cooking.nytimes.com/recipes/1016449 (may not work)