3 cups bite-sized pieces of rinsed, crisped romaine lettuce
1/2 English cucumber, rinsed, quartered lengthwise
2 cups cherry tomatoes
1/2 sweet onion, thinly slivered
1/2 cup Italian parsley leaves
3 tablespoons chopped fresh mint leaves
How to Make It
Cut 2 pocket breads (7 in.) into 1-inch squares. Put in a zip-lock plastic bag with 2 teaspoons olive oil; seal bag and turn to coat. Pour pieces into a 10- by 15-inch baking pan and spread into a single layer. Bake in a 450º oven until crisp and lightly browned, about 5 minutes. Let cool at least 10 minutes. Meanwhile, in a large bowl, mix 2 tablespoons lemon juice, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, 1/4 teaspoon coarse-ground pepper, and 1/8 teaspoon ground sumac (optional; available in markets that carry Mediterranean ingredients). Add 3 cups bite-size pieces of rinsed and crisped romaine lettuce leaves (about 4 oz.); half an English cucumber, rinsed, quartered lengthwise, and cut into 1/2-inch chunks; 2 cups cherry tomatoes, rinsed and stemmed (cut in half if larger than 3/4 in.); half a sweet onion (8 oz.), thinly slivered; 1/2 cup Italian parsley leaves; 3 tablespoons chopped fresh mint leaves; and the pocket-bread chips. Mix gently to coat.
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This fattoush recipe was published with the recipe for Mediterranean Lamb and Couscous stuffed Peppers in Sunset in 2003. These two recipes have comprised our favorite entertaining menu for casual dinners since then. The fattoush is delicious with or without the sumac, if you can't find it and pairs perfectly with the stuffed peppers.
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