Have an over-abundance of cucumbers and tomatoes in your garden? Try this twist on a panzanella salad - bright, citrusy and full of flavor, Fattoush will become your new summer salad! I like to bulk mine up by adding a can of chick peas. You can also use store-bought pita chips if you don't want to toast your own.

Photo & Recipe courtesy of Bon Appetit - http://www.bonappetit.com/recipe/fattoush





  • 4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes

  • 3 tablespoons (or more) fresh lemon juice

  • 2 tablespoons (or more) pomegranate molasses

  • 2 small garlic cloves, minced

  • 2 teaspoons (or more) white wine vinegar

  • 1/2 teaspoon dried mint

  • 3/4 cup extra-virgin olive oil

  • Kosher salt


  • 2 8-inch-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces

  • 1/4 cup extra-virgin olive oil

  • Kosher salt

  • 3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved

  • 1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise

  • 6 scallions, thinly sliced

  • 2 Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4-inch strips