4slicesof pita bread - torn into bite-sized pieces
2tablespoonsolive oil
2cupscherry tomatoes - halved
1cucumber - diced
1bell pepper - diced
1/2red onion - thinly sliced
1cupradishes - thinly sliced
1/4cupfresh parsley - chopped
1/4cupfresh mint leaves - chopped
1/4cupfresh cilantro - chopped (optional)
1/4cupcrumbled feta cheese - optional
For the Sumac Dressing:
3tablespoonsextra virgin olive oil
2tablespoonslemon juice
1teaspoonsumac powder
1garlic clove - minced
Salt and freshly ground black pepper - to taste
Instructions
Prepare the Bread: Preheat the oven to 350°F (175°C). Place the torn pita bread pieces on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat evenly. Bake in the preheated oven for 10-12 minutes, or until the bread is golden brown and crispy. Remove from the oven and let cool.
Make the Sumac Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, sumac powder, minced garlic, salt, and freshly ground black pepper. Taste and adjust seasoning as needed. Set aside.
Assemble the Salad: In a large salad bowl, combine the cherry tomatoes, diced cucumber, diced bell pepper, thinly sliced red onion, sliced radishes, chopped parsley, chopped mint leaves, and chopped cilantro (if using). Add the cooled toasted pita bread pieces.
Add the Dressing: Drizzle the sumac dressing over the salad ingredients. Toss gently to combine, ensuring all the vegetables and bread are evenly coated with the dressing.
Optional: Sprinkle crumbled feta cheese over the salad just before serving for an extra layer of flavor.
Serve: Divide the Fattoush-ish Bread Salad among serving plates or bowls. Garnish with additional fresh herbs if desired. Serve immediately and enjoy!
Notes
This Fattoush-ish Bread Salad is a celebration of fresh flavors and textures, perfect for a light lunch or as a side dish for grilled meats or fish. It's a versatile salad that's sure to become a favorite in your repertoire.