Southern Fattoush

• Dressing:
• 4 teaspoons cider vinegar
• 2 teaspoons whole-grain mustard
• 2 teaspoons fresh lemon juice
• 3/8 teaspoon ground sumac
• 2 small garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 6 tablespoons extra-virgin olive oil
• Salad:
• 2 (6-inch) pitas, torn into bite-sized pieces
• 1 cup chopped tomato
• 1 cup sliced English cucumber
• 1/2 cup diced red bell pepper
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint
• 1/4 cup chopped arugula
• 1/4 cup minced Vidalia onion
• 1 (15-ounce) can unsalted black-eyed peas, rinsed and drained

1. Preheat oven to 400u0b0.
2. To prepare dressing, combine first 7 ingredients in a medium bowl; stir with a whisk. Gradually drizzle in oil, stirring constantly with a whisk.
3. To prepare salad, arrange torn pita in a single layer on a baking sheet. Bake at 400u0b0 for 7 minutes, stirring after 4 minutes. Cool completely. Reserve 1/2 cup toasted pita.
4. Combine tomato and remaining ingredients in a large bowl. Add remaining toasted pita and dressing to bowl; toss well to coat. Top evenly with reserved 1/2 cup toasted pita. Serve immediately.
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dressing, cider vinegar, wholegrain mustard, lemon juice, ground sumac, garlic, kosher salt, freshly ground black pepper, extravirgin olive oil, salad, pitas, tomato, cucumber, red bell pepper, parsley, fresh mint, arugula, vidalia onion, unsalted blackeyed

Taken from www.myrecipes.com/recipe/southern-fattoush (may not work)