Fattoush Lebanese Tomato and Pita Salad

INGREDIENTS

• 1pita bread
• 1large tomato, diced, seeds removed
• ¼red onion, diced
• 2bell peppers, one red, one yellow, pith and seeds removed, cut into long strips
• 1cucumber, peeled and cut in rounds
• 5radishes, sliced
• 2whole scallions, chopped
• 1head of romaine lettuce, purslane or other wild greens
• ¼cup coarsely chopped fresh mint
• 1 to 3teaspoons ground sumac, available in Middle Eastern markets
• 1teaspoon dried mint
• 2cloves garlic, peeled and minced (about 2 teaspoons)
• ⅓cup extra virgin olive oil
• Juice of ½ lemon
• 4teaspoons pomegranate syrup
• 1teaspoon salt, or to taste
• ¼teaspoon ground pepper, or to taste

PREPARATION

Heat oven to 350 degrees. Separate pita into 2 rounds, and bake on cookie sheet for about 5 minutes, or until very crisp but not browned.

Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Toss.

Whisk together garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Just before serving, give dressing another quick whisk and then pour it over vegetables and toss.

Break pita into 1-inch pieces and toss with salad, just before taking salad to table. Taste, add seasonings if needed, and serve immediately.