Fattoush Salad With Crispy Pita and Sumac

Ingredients

For 4 servings

• •1 c. à soupe sumac
• •Zest and juice of 1 lemon
• •3 small garlic cloves, finely grated
• •3 c. à soupe pomegranate molasses
• •1.25 c. à café Diamond Crystal or ¾ tsp. Morton kosher salt, plus more
• •0.25 c. à café freshly ground black pepper
• •0.25 tasse extra-virgin olive oil
• •2 medium pitas, halved, torn into 1"–2" pieces
• •2 c. à soupe extra-virgin olive oil
• •Kosher salt
• •1 romaine heart, sliced crosswise ¾"-thick
• •6 radishes, trimmed, thinly sliced
• •1 bunch scallions (about 6), thinly sliced
• •1 lb Persian cucumbers (4–6) or 1 (1-lb.) English hothouse cucumber, halved lengthwise, thinly sliced into half-moons
• •12 oz small tomatoes, halved or quartered
• •2 tasse (loosely packed) parsley leaves with tender stems and/or mint leaves

Method

1. 1.Dressing
2. 2.Mix 1 Tbsp. sumac and 1 Tbsp. warm water in a medium bowl to combine. Let sit 15 minutes.
3. 3.Add zest and juice of 1 lemon, 3 small garlic cloves, finely grated, 3 Tbsp. pomegranate molasses, 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and ¼ tsp. freshly ground pepper to sumac mixture. Gradually stream in ¼ cup extra-virgin olive oil, whisking constantly until combined. Taste dressing and season with more salt if needed (you should have about ¾ cup).
4. 4.Salad and Assembly
5. 5.Place a rack in middle of oven; preheat to 350°. Place 2 medium pitas, halved, torn into 1"–2" pieces, on a baking sheet. Drizzle 2 Tbsp. extra-virgin olive oil over and sprinkle with a pinch of kosher salt; toss to coat. Spread pita out and bake, tossing halfway though, until golden and crisp, 10–15 minutes.
6. 6.Meanwhile, combine 1 romaine heart, sliced crosswise ¾" thick, 6 radishes, trimmed, thinly sliced,1 bunch scallions (about 6), thinly sliced, 1 lb. Persian cucumbers (4–6) or one 1-lb. English hothouse cucumber, halved lengthwise, thinly sliced into half-moons, 12 oz. small tomatoes, halved or quartered, and 2 cups (loosely packed) parsley leaves with tender stems and/or mint leaves in a large bowl and toss to coat.
7. 7.Re-whisk dressing if needed; drizzle ⅓ cup dressing over salad and toss to coat. Add pitas and toss again to combine; season with salt. Serve fattoush with remaining dressing on the side. Editor’s note: A version of this recipe was first printed in our May 2012 issue; it has been adapted for clarity and style with an updated method for toasted pita and to streamline the dressing.