Recipe: Fattoush (Diced Vegetable Salad with Garlic-Mint Dressing and Toasted Pita)

FATTOUSH (DICED VEGETABLE SALAD WITH
GARLIC-MINT DRESSING AND TOASTED PITA)

FOR THE GARLIC-MINT DRESSING:
1 small garlic clove, pressed or finely minced
2 to 3 tablespoons freshly squeezed lemon juice, or more to taste
2 to 3 tablespoons extra-virgin olive oil, or more to taste
Salt and freshly ground black pepper
3 tablespoons coarsely chopped fresh mint (or 2 teaspoons dried mint)
1 teaspoon ground sumac, or to taste, divided use (optional)
FOR THE SALAD:
8 ripe plum tomatoes (or 3 medium or large tomatoes)
3 Middle Eastern or 1 hothouse cucumber, unpeeled (or 2 pickling or 1 common cucumber, peeled)
2 scallions, white and green parts (or 1/4 to 1/2 cup sweet white onion, minced)
1/4 cup chopped Italian parsley
1 1/2 cups torn or chopped romaine lettuce
1 cup purslane leaves (optional)
2 or 3 pita breads, toasted and broken into bite-size pieces, divided use

TO PREPARE THE DRESSING:
In a small bowl, combine garlic, lemon juice, oil, salt and pepper to taste, dried mint if using (but not fresh mint) and, if desired, 1/2 teaspoon sumac. Set aside.

TO PREPARE THE SALAD:
Cut tomatoes and cucumbers into 1/2-inch dice and put in large bowl. Add scallions, parsley, fresh mint if using, romaine, and purslane, if using. Add dressing and toss. Add half the toasted pita and toss again. Taste. Adjust seasoning.

TO SERVE:
You can serve salad at once or let stand for 30 minutes to allow flavors to blend. Serve sprinkled with remaining sumac, if you like. Garnish with a few pieces of pita and serve remaining pita separately.

Servings: 6
Source: Feast From the Mideast by Faye Levy