Fattoush Salad With Crispy Pita and Sumac

Mix 1 Tbsp. sumac and 1 Tbsp. warm water in a medium bowl to combine. Let sit 15 minutes.

Add zest and juice of 1 lemon, 3 small garlic cloves, finely grated, 3 Tbsp. pomegranate molasses, 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and ¼ tsp. freshly ground pepper to sumac mixture. Gradually stream in ¼ cup extra-virgin olive oil, whisking constantly until combined. Taste dressing and season with more salt if needed (you should have about ¾ cup).

Place a rack in middle of oven; preheat to 350°. Place 2 medium pitas, halved, torn into 1"–2" pieces, on a baking sheet. Drizzle 2 Tbsp. extra-virgin olive oil over and sprinkle with a pinch of kosher salt; toss to coat. Spread pita out and bake, tossing halfway though, until golden and crisp, 10–15 minutes.

Meanwhile, combine 1 romaine heart, sliced crosswise ¾" thick, 6 radishes, trimmed, thinly sliced,1 bunch scallions (about 6), thinly sliced, 1 lb. Persian cucumbers (4–6) or one 1-lb. English hothouse cucumber, halved lengthwise, thinly sliced into half-moons, 12 oz. small tomatoes, halved or quartered, and 2 cups (loosely packed) parsley leaves with tender stems and/or mint leaves in a large bowl and toss to coat.

Re-whisk dressing if needed; drizzle ⅓ cup dressing over salad and toss to coat. Add pitas and toss again to combine; season with salt. Serve fattoush with remaining dressing on the side. Editor’s note: A version of this recipe was first printed in our May 2012 issue; it has been adapted for clarity and style with an updated method for toasted pita and to streamline the dressing.