Fattoush

• 1 1/2 Arab or pita breads
• 1 head romaine lettuce, cut into ribbons
• 3 medium-sized firm ripe tomatoes, cut into 1/2-inch pieces
• 3 small cucumbers, peeled, cut into thick slices
• 1 green bell pepper, seeded and cut into small slices
• 1 1/2 mild red or white onions or 9 scallions, chopped
• Bunch of rocket leaves, torn
• Bunch of purslane leaves or lambs lettuce, torn
• Small bunch of flat-leaf parsley, chopped
• A few sprigs of mint, shredded
• 5 tablespoons extra-virgin olive oil
• Juice of 1 lemon
• 2 cloves garlic, crushed
• Salt and pepper
• 1 tablespoon ground sumac

1. Cut open the breads and toast them under the broiler until they are crisp, turning them over once.
2. Break them into small pieces in your hands.
3. Put all the vegetables in a large bowl with the onions, rocket and purslane leaves or lambs lettuce, flat-leaf parsley, and mint.
4. For the dressing, mix the olive oil with the lemon juice, garlic, salt, pepper, and sumac.
5. Just before serving, add the toasted bread and toss well with the dressing.
6. For the old-style version, put the broken pieces of toast in a bowl.
7. Moisten and soften with a little cold water or lemon juice before adding them to the salad.

romaine lettuce, tomatoes, cucumbers, green bell pepper, red, rocket, purslane, parsley, mint, extravirgin olive oil, lemon, garlic, salt, ground sumac

Taken from www.epicurious.com/recipes/food/views/fattoush-373189 (may not work)