Fattoush with Crispy Pita & Radish

Ingredients

• 2 pita breads, split and torn
• 3 tbsp olive oil, plus ⅓ cup for the dressing
• 2 cucumbers + 3 tomatoes, chunked
• 1 cup Radish, sliced thin
• 1 head romaine or little gem, chopped
• Big handful mint + parsley
• 2 tbsp lemon juice + 1 tbsp pomegranate molasses (or more lemon + pinch of sugar)
• 1 tbsp sumac, divided
• Salt

Method

1. Toss the torn pita with 3 tablespoons oil and a pinch of salt; bake at 400°F until deep golden and shattering-crisp, 6–8 minutes. These are the 'fattoush' — the crumbs the dish is named for.
2. Whisk the dressing: olive oil, lemon juice, pomegranate molasses, half the sumac, and salt. It should taste bright with a sweet-tart undertow.
3. Combine the cucumbers, tomatoes, Radish, lettuce, and herbs in your biggest bowl.
4. Dress generously and toss — fattoush is dressed more heavily than Western salads; the pita expects it.
5. Add the pita chips, toss ONCE, and serve immediately dusted with the remaining sumac — crisp shards in the first bites, dressing-soaked at the bottom of the bowl. Both are correct.