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Sumac-Spiced Fattoush Salad

Sumac-Spiced Fattoush Salad



4 tsp (8 g) sumac
3⁄4 cup (180 ml) extra-virgin olive oil 
Juice of 2 lemons
Salt and pepper, to taste
2 stale (a day old or so) pita breads, sliced 
4 tbsp (60 ml) extra-virgin olive oil 
Salt and pepper, to taste 
Sumac, to taste 
3–4 medium tomatoes, quartered 
5 English cucumbers, cut into medium-thick slices 
4 scallions, thinly sliced 
1 small head romaine lettuce, chopped crosswise into medium-thin strips 
2 cups (80 g) fresh Italian parsley leaves, plus more for garnishing 
1 cup (90 g) fresh mint leaves, plus more for garnishing 
Sheep’s milk feta (optional) 


Reprinted with permission from My Spiced Kitchen by Yaniv Cohen, Page Street Publishing Co. 2019. Photo credit: Sonja Garnitschnig @thespicedetective @pagestreetpublishing

Preheat the oven to 350°F (175°C). 

To make the dressing, in a medium bowl, add the sumac, olive oil, lemon juice, salt and pepper. Whisk until combined. Set aside. 

To make the salad, brush the pita bread slices with the olive oil. Sprinkle the salt, pepper and sumac over the pita. Place on a baking sheet and toast for 15 minutes, or until golden brown and crunchy. Remove the pita from the oven and let them cool. Break the slices into uneven medium pieces and set aside. 

In a serving bowl, mix the tomatoes, cucumbers, scallions, lettuce, parsley and mint. Drizzle the dressing over the salad. Toss well until evenly coated. 

Top the salad with the feta cheese (if using) and the pita pieces. Finish with a few more mint and parsley leaves and serve.