Fattoush With Dukkah

• 3 stale or lightly toasted pita breads, preferably whole-wheat
• 1/4 cup fresh lemon juice
• Salt to taste
• 6 tablespoons extra virgin olive oil
• Freshly ground black pepper to taste
• 1 pound tomatoes, coarsely chopped
• 1 European cucumber or 3 Persian cucumbers, cut in half lengthwise, then into half-moon slices
• 6 scallions, white and light green parts, sliced
• 1/2 cup chopped fresh flat-leaf parsley
• 1 romaine lettuce heart (the lighter inner leaves), washed, dried, cut crosswise in 1-inch-wide pieces
• 2 to 4 tablespoons hazelnut and herb dukkah, to taste

1. Break the pita into pieces.
2. Combine the lemon juice, salt, olive oil and pepper in a small bowl.
3. Toss the salad ingredients together in a large bowl.
4. Just before serving, add the dressing and toss together.
5. Crumble in the pita bread and toss again.
6. Taste, adjust seasonings and serve.

pita breads, lemon juice, salt, extra virgin olive oil, freshly ground black pepper, tomatoes, cucumber, scallions, parsley, romaine lettuce heart, hazelnut

Taken from cooking.nytimes.com/recipes/1014705 (may not work)