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Fattoush

salads

2 pita breads
1 English cucumber
3 tomatoes
4 green onions; chopped
1/2 cup coarsely chopped fresh parsley
1/4 cup chopped fresh mint
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon ground sumac; or
1 teaspoon grated lemon rind
2 cloves garlic; minced
1/2 teaspoon (each) salt and pepper
8 cups torn romaine

Split pitas; toast in 375°F oven or toaster oven for 10 minutes or until crisp. Break into bite-size pieces. Peel and seed cucumber; cut into 1-inch chunks. Cut tomatoes into 1-inch chunks. In bowl, combine cucumber, tomatoes, onions, parsley and mint. Whisk together oil, lemon juice, sumac, garlic, salt and pepper; pour over cucumber mixture and toss. Cover and let stand for 30 minutes. (Make-ahead: Cover and refrigerate for up to 3 hours.) Just before serving, add romaine and pita; toss.

Contributor: Canadian Living - June, 1999

Yield: 8 servings

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