Lebanese Tomato And Pita Salad (Fattoush)

• 1 pita bread
• 1 large tomato, diced, seeds removed
• 1/4 red onion, diced
• 2 bell peppers, one red, one yellow, pith and seeds removed, cut into long strips
• 1 cucumber, peeled and cut in rounds
• 5 radishes, sliced
• 2 whole scallions, chopped
• 1 head of romaine lettuce, purslane or other wild greens
• 1/4 cup coarsely chopped fresh mint
• 1 to 3 teaspoons ground sumac, available in Middle Eastern markets
• 1 teaspoon dried mint
• 2 cloves garlic, peeled and minced (about 2 teaspoons)
• 13 cup extra virgin olive oil
• Juice of 1/2 lemon
• 4 teaspoons pomegranate syrup
• 1 teaspoon salt, or to taste
• 1/4 teaspoon ground pepper, or to taste

1. Heat oven to 350 degrees.
2. Separate pita into 2 rounds, and bake on cookie sheet for about 5 minutes, or until very crisp but not browned.
3. Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl.
4. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint.
5. Toss.
6. Whisk together garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl.
7. Just before serving, give dressing another quick whisk and then pour it over vegetables and toss.
8. Break pita into 1-inch pieces and toss with salad, just before taking salad to table.
9. Taste, add seasonings if needed, and serve immediately.

bread, tomato, red onion, bell peppers, cucumber, radishes, scallions, purslane, fresh mint, ground sumac, mint, garlic, extra virgin olive oil, lemon, pomegranate syrup, salt, ground pepper

Taken from cooking.nytimes.com/recipes/10709 (may not work)