Fattoush

• 1 whole pita bread
• 1 large tomato, diced, seeds removed
• 1/4 red onion, diced
• 1 yellow pepper, halved and cut into long strips
• 1 red pepper, halved and cut into long strips
• 1 cucumber, peeled and cut in rounds
• 1 bunch radishes (about 5), sliced
• 2 scallions, chopped, both white and green parts
• 1 head of romaine lettuce, purslane, or other wild greens, torn into bite-size pieces
• 1 handful (about 1/4 cup) coarsely chopped fresh mint
• 1 teaspoon dried mint
• 2 cloves garlic, minced (about 2 teaspoons)
• 1/3 cup extra virgin olive oil
• Juice of 1/2 lemon
• 4 teaspoons pomegranate syrup
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground pepper, or to taste
• 1-3 teaspoons ground sumac (available in Middle Eastern markets)

1. Preheat the oven to 350 degrees.
2. Separate the pita into 2 rounds and bake on a cookie sheet for about 5 minutes or until very crisp but not browned.
3. Set aside.
4. Put the tomato, red onion, peppers, cucumber, radishes, and scallions into a large salad bowl.
5. Add the romaine or purslane and the fresh mint and sprinkle over the dried mint.
6. Toss with your hands.
7. To make the dressing, whisk together the garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl.
8. Just before serving, give the dressing another quick whisk and then pour it over the vegetables and work it in with your hands.
9. Break the pita halves into roughly 1-inch pieces and, at the last moment before taking the bowl to the table, sprinkle with some of the sumac and toss the pita gently into the salad.
10. Taste, add more sumac or other seasonings if you want, and serve right away; otherwise the pita chips will get soggy.

bread, tomato, red onion, yellow pepper, red pepper, cucumber, radishes, scallions, purslane, handful, mint, garlic, extra virgin olive oil, lemon, pomegranate syrup, salt, freshly ground pepper, ground sumac

Taken from www.cookstr.com/recipes/fattoush (may not work)