Lebanese Fattoush Salad with Sumac Dressing and Crispy Pita Chips

Ingredients

• 2 large pita breads, torn into rough pieces
• 3 tbsp olive oil (for toasting pita)
• 1 tsp sumac (for pita)
• 3 ripe tomatoes, cut into wedges
• 1 English cucumber, quartered and sliced
• 1 green bell pepper, diced
• 5 radishes, thinly sliced
• 4 scallions, sliced
• 1 cup fresh flat-leaf parsley leaves
• 1/2 cup fresh mint leaves, torn
• 1/4 cup fresh lemon juice
• 3 tbsp extra-virgin olive oil (for dressing)
• 2 tsp sumac (for dressing)
• 1 tsp pomegranate molasses
• 1 small garlic clove, minced
• Salt and black pepper
• Pomegranate seeds for garnish (optional)

Instructions

1. Toss torn pita with olive oil and 1 tsp sumac. Spread on a baking sheet and bake at 400°F for 10-12 minutes, flipping once, until crispy and deep golden. Cool completely.
2. Make dressing: whisk lemon juice, olive oil, sumac, pomegranate molasses, garlic, salt, and pepper. The sumac will make it slightly thickened and intensely tangy.
3. Combine tomatoes, cucumber, bell pepper, radishes, and scallions in a large bowl. Season lightly with salt and let sit 5 minutes.
4. Add parsley and mint to the bowl.
5. Pour dressing over the salad and toss well to coat.
6. Add pita chips and toss once — just enough to mix without making them soggy. They should stay crunchy.
7. Pile onto a platter, scatter pomegranate seeds over the top if using, and serve immediately while the pita still has crunch.