Fattoush
Make this salad in the biggest bowl you can find. The pita pieces will swell to take up more space as they absorb the juices from the dressing and vegetables; you will want plenty of space to toss and retoss.
“Fatta” means torn to pieces, which is what you will do with stale pita bread before you season and toast it.
Use whatever greens look best at the market. Other things you can add: garbanzo beans, feta cheese, bell peppers, avocados.
From the story: How to make fattoush -- Middle Eastern bread salad -- in six easy steps
Heat the oven to 425 degrees. In a large bowl, whisk together 1/2 cup olive oil, the lemon zest and juice, 1 teaspoon Aleppo pepper, the minced garlic, sumac and red wine vinegar. Add the tomatoes, cucumbers and onion, toss and set aside.
Place the torn pita pieces on a rimmed baking sheet and toss with the remaining 3 tablespoons oil, the remaining 1/2 teaspoon Aleppo pepper and salt. Bake until crisp and golden, about 15 minutes. Set aside to cool.
Add the greens, mint and parsley to the bowl, and toss in the cooled pitas. Serve immediately.
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