Dairy-Free Lebanese Fattoush Salad

Instructions

1. 1Preheat your oven to 190°C. Cut the 2 pieces of pita bread into 2.54 cm squares. Place the pita squares on a baking sheet and toss them with 1 tablespoon of olive oil. Bake for 5 to 7 minutes, or until the pita pieces are golden brown and crispy.
2. 2While the pita is baking, prepare your vegetables. Chop the 6 cups of romaine lettuce into bite-sized pieces. Dice the 2 medium tomatoes, 2 medium cucumbers, 0.5 medium red onion, and 1 medium bell pepper into roughly 1.27 cm pieces.
3. 3In a large bowl, combine the chopped 6 cups of romaine lettuce, diced 2 medium tomatoes, diced 2 medium cucumbers, diced 0.5 medium red onion, and diced 1 medium bell pepper.
4. 4Add the 0.5 cup of parsley and 0.25 cup of mint to the large bowl with the vegetables.
5. 5In a separate small bowl, whisk together the remaining 2 tablespoons of olive oil, 1 teaspoon of sumac, 3 tablespoons of lemon juice, 1 minced clove of garlic, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined. This is your dressing.
6. 6Pour the prepared dressing over the vegetables and herbs in the large bowl. Toss everything gently to coat evenly.
7. 7Add the crispy pita bread pieces from step 1 to the salad. Toss lightly one more time to distribute the pita, being careful not to make it too soggy.
8. 8Serve the Fattoush salad immediately.

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