Fattoush (Middle Eastern Bread Salad)

In the Mideast, stale rounds of pita bread are toasted until crisp, then made into this vibrant bread salad. Fresh mint, parsley, and cilantro and a tangy lemon dressing give it a distinctly Middle Eastern flavor.

• 2 large stale pita breads, torn into 1-inch pieces
• 1 medium cucumber, peeled, seeded, and cut into 1/2-inch cubes
• Salt
• 1 lb. ripe tomatoes (about 3), seeded and cut into 1/2-inch cubes
• 6 scallions, cut into 1/4-inch slices
• 1 green bell pepper, cut into 1/2-inch cubes
• 1/4 cup coarsely chopped fresh parsley
• 1/3 cup coarsely chopped fresh mint
• 3 Tbs. coarsely chopped fresh cilantro
• 2 large cloves garlic, minced
• 1/4 cup freshly squeezed lemon juice
• 1/3 cup extra-virgin olive oil
• Freshly ground black pepper
• 2 tsp. crushed sumac (optional)

Tip:

If your bread isn't sufficiently stale, add it at the last minute and serve the salad immediately.

Heat oven to 375 F. Spread the torn pita on a baking sheet in a single layer and bake until dry, 10 to 15 min. Cool.

Spread the cucumber pieces on a paper towel and sprinkle with salt. Let stand to extract the bitter juices, about 20 min. Put the cucumbers in a strainer and rinse with cold water. Pat dry. In a large mixing bowl, combine the cucumbers, tomatoes, scallions, green pepper, parsley, mint, and cilantro.

Whisk together with garlic, lemon juice, and olive oil. Season with salt and pepper to taste. Toss this dressing with vegetables; toss in the bread. Spread the salad on a serving platter and sprinkle with sumac, if using.