Pita Panzanella (Fatoush)

Author

Erika Coughlin adapted by Helen Park

Servings

6-8

Category

Salad

Ingredients

• 2 Tbsp olive oil
• 1 Tbsp za’atar
• 1 tsp fine sea salt
• 2 pita bread, torn into bite sized pieces, about 4 cups (see Recipe Notes for recommendation)
• -
• 2 hearts of romaine cut into bite sized pieces, about 6 cups
• 1 cup cucumbers, sliced ¼”, about 2 Persian or ½ English hothouse cucumber
• 2 cups grape tomatoes cut in half
• 5 scallions, thinly sliced, about ¼ cup
• 5 radishes, cut into 6-8 wedges depending on the size of radish
• 1 cup parsley leaves, coarsely chopped
• ½ cup mint leaves, coarsely chopped
• ½ cup Sumac Vinaigrette
• -
• -       Measure the ingredients in a clean jar with a leakproof lid and shake to blend well.
• ½ cup lemon juice
• ½ cup olive oil
• 1 tsp fine sea salt
• 1 tsp sumac
• 1 tsp black pepper, ground
• 1 tsp granulated onion

Directions

1. Preheat the oven to 350°F.
2. In a large bowl, toss the olive oil, za’atar, salt, and pita bread pieces to coat evenly.
3. Bake in a single layer on baking trays for 10-14 minutes, or until golden brown and completely crispy, rotating the tray halfway through baking.
4. Set the pita pieces to cool completely.
5. When ready, toss the salad ingredients, sumac vinaigrette, and crispy pita pieces to combine, adjusting seasoning as needed.
6. Enjoy!