Make-Ahead Radish Fattoush Salad Recipe

• 2 pocketless whole-wheat pitas or 1 fat pita pocket halved horizontally, torn into 1-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon harissa spice blend (see note)
• 2 cups quartered heirloom cherry tomatoes
• 1/2 cup chopped fresh flat-leaf parsley
• 1 small cucumbers, thinly sliced (about 2 cups)
• 1 bunch radishes, leaves separated, washed, dried, and roughly chopped (about 1 cup), radishes thinly sliced (about 1 cup)
• Salt and freshly ground black pepper
• 1/2 cup Greek yogurt
• 1 tablespoon fresh juice from 1 lemon
• 1/2 teaspoon ground sumac (see note)

1. Preheat oven to 400u0b0F. Toss pita pieces with 1 tablespoon oil and harissa. Transfer to a large rimmed baking sheet. Bake until crisp, but still a little chewy, 7 to 8 minutes. Let cool. Transfer to airtight container.
2. Mix together tomatoes, parsley, cucumbers, radish greens, and radishes. Place into large colander set over bowl. Sprinkle with 1 teaspoon salt and toss to combine. Let vegetables drain for 1 hour at room temperature, or cover with plastic and drain overnight in refrigerator. Meanwhile, whisk together yogurt, lemon juice, remaining olive oil, sumac, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Pour into fine mesh sieve set over small bowl. Let drain at room temperature for 1 hour, or cover with plastic and drain overnight in refrigerator.
3. Mix together vegetables, yogurt dressing and toasted pita. Mix in some of the drained vegetable juices if too thick. Eat immediately, or pack into airtight container to go.

pitas, olive oil, harissa spice blend, tomatoes, parsley, cucumbers, radishes, salt, greek yogurt, ground sumac

Taken from www.seriouseats.com/recipes/2013/04/make-ahead-radish-fattoush-salad-recipe.html (may not work)