Fattoush Lebanese salad

This authentic Lebanese Fattoush Salad is made with well-seasoned fried pita bread, seasonal vegetables and tossed in a zesty sumac .

Ingredients

• 8-inch-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces
• /4 cup extra-virgin olive oil
• Kosher salt
• medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved
• pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
• scallions, thinly sliced
• Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4-inch strips
• cups (loosely packed) flat-leaf parsley leaves
• cups purslane leaves or additional 3/4-inch-strips romaine lettuce
• cup fresh mint leaves
• Ground sumac (optional)

Directions

1. Combine sumac with soaking liquid, 3 Tbsp. lemon juice, 2 Tbsp. pomegranate molasses, garlic, 2 tsp. vinegar, and dried mint in a small bowl.
2. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.
3. Salad
4. Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.
5. Mix tomatoes and next 6 ingredients in a large bowl. Add ¾ of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.