Fatoosh (Middle Eastern Bread Salad)

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From our Late summer 2009 newsletter (pdf)

Serves 4-6

3  pita breads
1  romaine lettuce, torn into pieces
3  scallions, white and green finely chopped
l  cucumber, peeled, deseeded and cubed
4  Roma tomatoes, cubed*
¾ cup fresh parsley, chopped
2  cloves garlic, minced
¼ cup fresh mint, chopped
¼ cup olive oil
½ fresh lemon, juiced
l   teaspoon powdered sumac (optional)**
    salt to taste

Separate or cut the pita bread horizontally so you get 6 pita rounds.

Toast lightly in an oven until golden and crisp, and break into pieces. Set aside.

In a large bowl, toss together the lettuce, scallion, cucumber, tomatoes.

Make the dressing in a small bowl by combiningthe parsley, garlic, mint, olive oil, lemon juice, powdered sumac and salt. Pour over salad and toss. Best if allowed to chill for a few hours.

Just before serving, add pita bread to salad and toss again.

*Any firm, meaty tomato may be substituted. An assortment of heirloom varieties would make for a very colorful salad.

**Sumac is a maroonish colored spice that is typical of Middle East cooking. It adds color and a fruity-tart flavor. While not necessary, it is a very nice touch to this recipe. (Not to be confused with U.S. poison sumac growing along roadways.) Sumac was used as a tart, acidic ingredient by the Romans prior to the introduction of lemons. Sumac is available locally at Eastern Lamejun Bakers, 145 Belmont St., Belmont.

– Adapted from a recipe by Susan Kline

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