Fattoush - فتوش

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Fattoush salad is my all time favorite salad. It's fresh, has just the right amount of carbs, and can be paired with so many dishes! Especially kebabs in the summer time or at a BBQ.
Unlike most  Fattoush recipes, I bake my pita chips for their role as croutons, instead of fry them. It's slightly healthier that way, right?!

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Ingredients:
Croutons:

• 1 - 2 pitas, sliced into small, square pieces.
• 1/4 cup olive oil for the pita chips

Salad Veggies:

• 1 head romaine or butter lettuce
• 1 cup grape tomatoes, sliced lengthwise
• 1 1/2 cup cucumbers, sliced into half moons
• 1/2 cup green onions, chopped
• 1/2 cup pomegranate seeds

Dressing:

• 1/2 cup olive oil for the dressing
• 1/4 cup fresh mint, chopped
• 1/4 cup parsley, chopped
• 1 cup sumac
• 1/2 cup lemon juice
• S&P to taste
  

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Process:
Croutons:

1. Preheat oven to 400. Place your small, square pieces of pita in a small mixing bowl.
2. Coat with 1/4 cup olive oil and mix. Make sure they are coated evenly.
3. Place on a baking sheet with parchment paper.
4. Allow to bake for 10 minutes, or until crispy and golden brown.
5. Set aside and let cool.
   

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Salad:

1. Set your pomegranate seeds aside.
2. Chop the rest of your veggies and place in a large salad bowl.
   

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Dressing:

1. Add your mint, parsley, 1/2 cup of olive oil, lemon juice, sumac, and salt & pepper in a small mixing bowl.
2. Mix well with a fork. My mother likes to add a *splash* of water to tie it all together.
3. Add the dressing to the salad bowl and mix very well. I hand toss the salad for the best results.
   

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Time to serve! Add your pomegranate seeds and desired amount of pita croutons on top of your salad. You always want to serve the croutons individually, so that they don't get soggy. The crispier the better!