Fattoush is a fantastic salad of crunchy summer vegetables and toasted pita bread. It’s traditionally made with tomatoes, but zingy sumac works well with another summertime favorite – peaches.
- 2 teaspoon ground sumac (plus more for sprinkling)
- 2 tablespoon freshly squeezed lemon juice
- 2 tablespoon pomegranate molasses
- ½ teaspoon minced garlic
- 2 tablespoon white wine vinegar
- 1 teaspoon dried mint
- ½ cup extra-virgin olive oil
- kosher salt (as needed for seasoning)
- 2 (8‑inch) pita breads (halved crosswise split then open like a book)
- 2–3 peaches (peeled, pitted and cut into bite-sized chunks)
- 2 Little Gem or baby romaine lettuces (torn into bite-sized chunks) or equivilent amount of other crunchy lettuce
- 2 Persian or mini cucumbers (cut crosswise into ½ discs)
- 2 cup (loosely packed) purslane tender tips and leaves only
- 2 cup (loosely packed) flat-leaf parsley leaves
- 1 cup (loosely packed) mint leaves
Make the dressing: In a bowl combine sumac, lemon juice, pomegranate molasses, garlic, vinegar, and dried mint. Gradually add oil, whisking constantly, until well-blended. Season to taste with salt. Set aside.
Prepare the pita: Preheat oven to 400 degrees F. Place the pita on a large baking sheet, brush generously with prepared dressing; season with salt. Bake for 10 minutes, until crisp and golden all over, then remove and set aside. Once cool enough to handle, break the pita into rough, bite-sized pieces.
Assemble the salad: Mix peaches, lettuce, cucumbers, purslane, parsley and mint in a large bowl. Add most of the remaining dressing; tossing to coat, adding more dressing if needed. Season with salt. Add pita and toss once more. Spread the salad out into a large serving platter. Sprinkle with more sumac if desired. Serve immediately.