Fattoush

Ingredients

• 1 large pita bread, split horizontally
• 1 large romaine heart, cut crosswise into 1/2-inch ribbons
• 1 bunch scallions, white and tender green parts only, thinly sliced
• 3 kirby cucumbers or 1 European cucumber—peeled, halved lengthwise, seeded and thinly sliced
• 1 1/2 pints cherry or grape tomatoes, quartered
• 3 cups coarsely chopped flat-leaf parsley (from 3 bunches)
• 1 cup fresh mint leaves (from 1 bunch)
• 2 1/2 tablespoons ground sumac (see Note) or fresh lemon juice
• 6 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper

Steps

1. Heat the oven to 300°F. Put the pita bread straight on the oven rack and bake for 10 minutes, or until dry and crisp without browning. Once completely cool, break the bread into 1-inch pieces.
2. Meanwhile, put the romaine ribbons, sliced scallions, cucumbers, quartered tomatoes, chopped parsley, mint leaves and ground sumac together in a large bowl. Drizzle with olive oil, season with salt and pepper, and toss until coated. Toss again after adding the toasted pita pieces, then serve immediately.