Lebanese Fattoush Salad with Crispy Pita

Instructions

1. 1

   Wash all fresh produce thoroughly under cold water and pat them completely dry with paper towels to avoid soggy greens. Cut the pita bread into 2 cm squares using a sharp chef knife. Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper for crisping the pita bread.

2. 2

   Spread the pita bread squares on the lined baking sheet in a single layer. Drizzle with 15 ml of the olive oil and toss lightly with your hands to coat evenly. Bake at 190°C for 8 to 10 minutes until deep golden brown and completely crunchy; watch closely during the last 2 minutes so they do not burn.

3. 3

   Chop the dried romaine lettuce coarsely into bite-sized pieces and place them into a large salad bowl. Dice the fresh tomatoes into 1.5 cm cubes, making sure to preserve their juices. Slice the radishes into thin half-moons and add both the tomatoes and radishes into the bowl over the lettuce.

4. 4

   In a small glass bowl, whisk together the remaining 45 ml of olive oil, the pomegranate molasses, the ground sumac, and the salt using a small wire whisk. Whisk vigorously for about 30 seconds until the dressing thickens slightly and emulsifies into a smooth dark burgundy dressing.

5. 5

   Pour the prepared sumac and pomegranate dressing evenly over the chopped lettuce, tomatoes, and radishes in the salad bowl. Using two large wooden spoons, gently toss all the ingredients from the bottom up until every piece of vegetable is thoroughly coated with dressing.

6. 6

   Scatter the golden, crunchy baked pita croutons over the top of the dressed salad. Give the bowl one quick, light turn to disperse a few pieces into the vegetables while keeping most on top for maximum crunch. Serve immediately in wide shallow bowls before the pita softens.