Lebanese Fattoush Salad

As a vegan, I eat tons of vegetables so I am always looking for variety.

I have always been a big salad fan, but this Lebanese version really caught my eye (and excited my palate) when I tried it for the first time on a visit to the Berkshires in Massachusetts.

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Ingredients for Fattoush Salad

2 cups shredded romaine lettuce
2 small cucumbers, diced
2 medium tomatoes, seeded and chopped
1/2 cup chopped parsley, leaves only
1 green pepper, diced
3/4 cup green onions, finely sliced
1/2 teaspoon sumac (you can use 1/4 tsp paprika and 1/4 tsp cumin instead)
2 small pita bread rounds (whole wheat preferred) broken into bite-sized pieces and toasted until golden brown

**Add 1/4 c pomegranate seeds if they are in season

Dressing:
1/2 cup lemon juice
1/2 cup olive oil
2-3 cloves garlic, finely chopped
1 teaspoon salt
Pepper to taste

In a small bowl mix all dressing ingredients well. Put all salad ingredients in a large bowl and toss with dressing to your liking.  I don’t enjoy salad that sits for too long, but if you refrigerate this, once dressed, for just 15 minutes, the flavors really come together well.