A vibrant and refreshing Lebanese Fattoush Salad with a modern twist, perfect for any occasion.
Preheat your oven to 375°F (190°C).
Preheating ensures even toasting of the bread.
Cut the pita bread into bite-sized pieces and spread them on a baking sheet.
Cutting the bread evenly helps with uniform toasting.
Toast the pita bread in the oven for 8-10 minutes until crispy, flipping halfway through.
Keep an eye on the bread to prevent burning.
Chop the romaine lettuce, tomatoes, cucumber, bell pepper, scallions, rocket, parsley, and mint, and place them in a large mixing bowl.
Use a sharp knife to ensure clean cuts and prevent bruising the vegetables.
In a small bowl, whisk together the olive oil, juice of the lemon, minced garlic, sumac, salt, and black pepper.
Taste the dressing and adjust the seasoning to your preference.
Just before serving, add the toasted pita bread to the salad and drizzle with the dressing. Toss well to combine.
Add the bread at the last moment to keep it crunchy.
Serve the salad immediately and enjoy!
Garnish with extra parsley or a sprinkle of sumac for presentation.
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