Fattoush

• 2 pocket breads
• 2 teaspoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon coarse-ground pepper
• 1/8 teaspoon ground sumac
• 3 cups bite-sized pieces of rinsed, crisped romaine lettuce
• 1/2 English cucumber, rinsed, quartered lengthwise
• 2 cups cherry tomatoes
• 1/2 sweet onion, thinly slivered
• 1/2 cup Italian parsley leaves
• 3 tablespoons chopped fresh mint leaves

1. Cut 2 pocket breads (7 in.) into 1-inch squares. Put in a zip-lock plastic bag with 2 teaspoons olive oil; seal bag and turn to coat. Pour pieces into a 10- by 15-inch baking pan and spread into a single layer. Bake in a 450u0b0 oven until crisp and lightly browned, about 5 minutes. Let cool at least 10 minutes. Meanwhile, in a large bowl, mix 2 tablespoons lemon juice, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, 1/4 teaspoon coarse-ground pepper, and 1/8 teaspoon ground sumac (optional; available in markets that carry Mediterranean ingredients). Add 3 cups bite-size pieces of rinsed and crisped romaine lettuce leaves (about 4 oz.); half an English cucumber, rinsed, quartered lengthwise, and cut into 1/2-inch chunks; 2 cups cherry tomatoes, rinsed and stemmed (cut in half if larger than 3/4 in.); half a sweet onion (8 oz.), thinly slivered; 1/2 cup Italian parsley leaves; 3 tablespoons chopped fresh mint leaves; and the pocket-bread chips. Mix gently to coat.

pocket breads, olive oil, lemon juice, extravirgin olive oil, salt, coarseground pepper, ground sumac, bitesized pieces, cucumber, cherry tomatoes, sweet onion, italian parsley, mint leaves

Taken from www.myrecipes.com/recipe/fattoush-0 (may not work)