Fattoush is a wonderfully bright and crunchy Lebanese salad that uses torn pita the way panzanella, which is also a summer salad I love, uses crusty bread—as an anchor for the vegetables. Bon Appétit has a fattoush recipe spiked with lemony sumac and herbs that is a great starting place. For fattoush for two, I tear two to three pita into bite-sized chunks then toss in a bowl with a glug of olive oil, a pinch of salt, several grinds of pepper, and a finely minced garlic clove (you can also add one teaspoon of sumac, or just do olive oil and two teaspoons of za’atar spice blend). Spread on a sheet pan and toast at 400°F for 8-10 minutes, longer if you want them super crunchy. Wash and roughly chop half a head of romaine or Bibb lettuce. Place in a large bowl and toss with a handful of washed and picked parsley, and a handful of mint (about a cup of herbs, total, basil works, too). On top arrange one large cucumber, peeled and chopped; one ripe tomato, cut into wedges, and your pita chips. For a more substantial salad, I like to add a cup of cooked chickpeas and a handful of crumbled feta. Dress with vinaigrette—adding a teaspoon of sumac to the dressing will give it a little zing.

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