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
2 8-inch-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces
1/4 cup extra-virgin olive oil
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
2 cups (loosely packed) flat-leaf parsley leaves
2 cups purslane leaves or additional 3/4-inch-strips romaine lettuce
1 cup fresh mint leaves
Ground sumac (optional)
Combine sumac with soaking liquid, 3 Tbsp. lemon juice, 2 Tbsp. pomegranate molasses, garlic, 2 tsp. vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.
Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.
Mix tomatoes and next 6 ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.
Recipe by Mario Haddad of the Lebanese Academy of Gastronomy
Photograph by Marcus Nilsson