Fattoush Salad

Ingredients

• 3tomatoes
• 1cucumber
• 2 cupsmixed greens
• 2pita breads — toasted
• 80 mlolive oil
• to finishsumac
• to tastefine sea salt

Method

1. Begin by preparing the vegetables. Dice 3 tomatoes into medium-sized chunks, aiming for pieces that are about 1 inch in size. Peel and slice 1 cucumber into half-moons, about 1/4 inch thick. Combine these in a large salad bowl with 2 cups of mixed greens, ensuring the greens are fresh and crisp to provide a good contrast in texture.
2. Prepare the pita bread by cutting 2 pita breads into bite-sized pieces, roughly 1-inch squares. Heat a large skillet over medium heat and add a small amount of the 80 ml olive oil, just enough to coat the bottom. Toast the pita pieces in the skillet until they are golden brown and crisp, stirring occasionally to ensure even browning. Remove from heat and let them cool slightly before adding to the salad.
3. In a small bowl, whisk together the remaining olive oil with a generous pinch of fine sea salt. The oil should be well mixed and slightly thickened, with the salt fully dissolved. This will be the dressing for your salad.
4. Pour the dressing over the salad ingredients in the large bowl. Add a sprinkle of sumac to finish, which will give the salad a tangy, lemony flavor. Adjust the seasoning with more fine sea salt if needed, tasting as you go to ensure the flavors are balanced.
5. Gently toss the salad using two large spoons or your hands, being careful to keep the vegetable pieces intact. The goal is to coat the vegetables and bread evenly with the dressing without crushing them.
6. Serve the Fattoush Salad immediately. The toasted pita should still be slightly warm and crisp, providing a delightful contrast to the cool, fresh vegetables. This dish is best enjoyed fresh, as the textures and flavors are at their peak.