Sometimes I find it kind of shocking how clueless I was when I started this blog back in the summer of 2008. I put up crappy pictures (and sometimes no pictures at all) with maybe a sentence (or two if I was feeling particularly inspired) along the lines of “I really enjoyed this because of the succulent roasted beets and I’m sure you will too!”
No wonder I didn’t have many readers.
Well buried in the not-so-pretty archives of this very blog are some pretty good recipes that deserve more attention and a better post than they initially had, so I’m planning on periodically revisiting the best of them, and sprucing them up a little bit.
I knew my fattoush could use a little work, so I looked at a few rcipes for inspiration, played around with how I used to make it, and came up with this. Sumac has become such a favorite spice in our house that we have a quart-sized jar full of it, and our friends introduced us to the BEST pita ever (Mediterranean brand Plain Brick Oven Pita Bread…definitely worth searching for), so I’m ready to make this salad any time I feel like it, which is becoming pretty often.
1 large pita, cut into 1.5″ squares
1 head romaine
2-3 roma tomatoes, seeded and diced
2 persian cucumbers (or 1 English cucumber), diced
3 tbsp sliced green onions
3 tbsp chopped fresh mint
3 tbsp lemon juice
3 tbsp olive oil
1 tsp sumac
Preheat the oven to 425 and arrange the pita squares on a baking sheet. Toast for 5-10 minutes, or until golden.
Slice the romaine crosswise and wash with a salad spinner. Transfer to a large bowl and toss with the tomatoes, green onions, cucumber, and mint. To make the dressing, whisk together the lemon juice, olive oil, and sumac. Pour the desired amount over the vegetables (you may not need all of it) and toss well. Top with the pita pieces just before serving.