Ingredients

The following ingredients have 7 Servings
  • Olive oil for frying  
  • 1 large pita bread round, torn into bite-size pieces 
  • 1 heart of romaine lettuce, cored and chopped (about 2 cups) 
  • 1 cup purslane, chopped (see note above) 
  • 1 cup cherry or grape tomatoes, halved lengthwise 
  • 1 cucumber, peeled, seeded and diced  
  • 1/3 cup very thinly sliced red onion 
  • 3 Tbs. chopped fresh mint 
  • 2 Tbs. chopped fresh flat-leaf parsley 
  • 2 oz. ricotta salata cheese, coarsely grated (optional) 
  • 1/2 tsp. ground sumac, plus more for garnish 
  • 3 Tbs. fresh lemon juice 
  • 1/2 tsp. sea salt 
  • 1/4 tsp. freshly ground pepper 
  • 1/4 tsp. ground sumac 
  • 1/4 cup olive oil 

Instruction

  • In a large fry pan over medium-high heat, pour in olive oil to a depth of 1 inch and heat until hot. Add some of the pita pieces; do not crowd the pan. Fry, turning once, until golden brown, about 1 minute. Transfer to paper towels to drain. Repeat with the remaining pita pieces. Let cool completely.
  • In a large salad bowl, combine the lettuce, purslane, tomatoes, cucumber, onion, mint, parsley, ricotta salata and the 1/2 tsp. sumac.
  • To make the dressing, in a small bowl, whisk together the lemon juice, salt, pepper and sumac. Add the olive oil in a slow, steady stream, whisking constantly until a smooth, emulsified dressing forms.
  • Add the pita pieces to the salad and drizzle half of the dressing over the top. Toss to mix well. Sample a lettuce leaf or two and a bite of vegetable. Add more dressing if needed. (Refrigerate the remaining dressing for another use; it will keep for up to 7 days.) Sprinkle the salad with 
a little more sumac and serve immediately. Serves 6 to 8.
  • <b>Fresh take:</b> Fattoush is really a Middle Eastern version of panzanella, Italy’s popular bread salad. This nontraditional version includes a handful of dry, salty ricotta salata cheese.
  • <b>Make it a meal:</b> Turn this crunchy, flavorful salad into a light dinner by adding sliced grilled or poached chicken breast. For a crowd, pile the salad on a platter, then top it with the chicken and pass a bowl of extra cheese at the table.
  • Adapted from Williams-Sonoma <i>Good Food to Share</i>, by Sara Kate Gillingham-Ryan (Weldon Owen, Inc., 2010).