Fattoush

Crunch is the whole point here. Add the toasted pita just before serving so it keeps its bite against the lemony dressing.

The Stuff:

• 4 Pita
• Never Not Eating Sumac S&P
• 1 Head romaine, torn into bite-sized pieces
• 3 Scallions, chopped
• 2 Cucumbers, chopped
• 2 Tomatoes chopped
• 1 Red pepper, diced (optional)
• 1/3 Cup olive oil
• ¼ Cup fresh lemon juice
• 2 Tablespoons Never Not Eating Za’atar, separated
• ½ Cup parsley, chopped
• ½ Cup mint, chopped
• Salt and pepper to taste

The Method:

1. Coat the pita in olive oil and sprinkle with some Never Not Eating Sumac S&P to taste and toast in a 375°F oven until golden and crispy. Once slightly cooled, break into bite-sized pieces.
2. Prepare your dressing by whisking the lemon juice, olive oil, 1 ½ Tablespoons of the za’atar, and the salt and pepper in a small bowl.
3. In a large bowl, toss all of your vegetables with the extra ½ Tablespoon of za’atar, and then dress the salad and add your pita pieces, toss well.
4. Serve immediately.