Fattoush

• FOR THE SUMAC DRESSING:
• 2 Tablespoons Ground Sumac
• 1/4 cups Lemon Juice (for 1/4 Cup You'll Need Roughly One Big Lemon)
• 4 cloves Garlic, Crushed And Minced
• 1/2 cups Good Quality Olive Oil
• FOR THE PITA CROUTONS:
• 2 Whole Wheat Pitas, Cut Into Triangles Or Little Strips
• 2 Tablespoons Olive Oil
• 1 pinch Coarse Sea Salt
• 1 Tablespoon Ground Sumac
• FOR THE SALAD:
• 2 Medium-size Tomatoes, Diced
• 3 Persian Cucumbers, Sliced Into 1/4 Inch Pieces
• 3 Small Bell Peppers (green, Red, And Yellow), Stem And Seeds Removed, Finely Diced
• 6 Radishes, Thinly Sliced
• 1 Medium-size Red Onion, Diced
• 2 cups Romaine Lettuce Leaves, Coarsely Chopped
• 1 cup Purslane (or Watercress Or Upland Cress Or Arugula), Coarsely Chopped
• 1 cup Parsley, Finely Chopped

1. For the dressing:
2. 1. In a large mixing bowl, combine the sumac and lemon juice and whisk together. Add garlic soon thereafter and keep whisking.
3. 2. Slowly add the olive oil as you continue to whisk in order to make dressing. Let it sit until salad is ready to serve.
4. For the salad:
5. 1. Preheat oven to 350u0b0F.
6. 2. In a separate bowl, toss pita bread with olive oil, coarse sea salt, and sumac.
7. 3. Lay and spread pita chips evenly on baking sheet and place in oven. Set timer for 10 minutes. The chips might need slightly more time (up to 15 minutes), but the end result should be golden brown and crispy.
8. 4. Add all the salad ingredients except lettuce, your "spicy green" (purslane), and parsley to the mixing bowl with the dressing. Toss vigorously to coat everything with dressing.
9. 5. Once croutons are baked and ready, add pita and leafy greens to salad bowl and mix together well.
10. 6. Season with salt and pepper.
11. Recipe adapted from Taste of Beirut.

ground sumac, ubc, garlic, olive oil, pita croutons, whole wheat pitas, olive oil, salt, ground sumac, salad, tomatoes, cucumbers, bell peppers, red onion, purslane, parsley

Taken from tastykitchen.com/recipes/salads/fattoush-3/ (may not work)