Fattoush Salad

Toasted flatbread

1 loaf flatbread (dried pita chips broken into bite-sized pieces can be used), cut or torn into 1-inch pieces (roughly 4 cups)

1 TB olive oil

Salad:

2 cups romaine lettuce, torn into 1-inch pieces (1 small head)

1 medium cucumber, peeled, seeded and diced

1 medium tomato, diced

1 cup diced green onions (about 4-5 depending on size)

½ cup diced green bell pepper

1 cup chopped parsley (about ¼ bunch, depending on size)

½ oz. arugula

Dressing:

1 tsp. salt

1 tsp. PENZEYS PEPPER

2 tsp. Sumac

¼ Cup chopped fresh mint (should be fresh, not dry here, but ¼ Cup would probably be enough)

1 tsp. dried SPEARMINT or PEPPERMINT

¼ Cup coarsely chopped fresh parsley

¼ Cup lemon juice (juice of 2-3 lemons)

¼ Cup olive oil (Catherine uses extra virgin)

Preheat oven to 350°. Place the pieces of flatbread on a rimmed baking sheet. Drizzle with olive oil and toss to coat. Bake at 350° for 5 minutes or until golden and crisp.
In a serving bowl, combine the lettuce, cucumber, tomatoes, onions, pepper, radishes and arugula. Toss to combine. In a separate bowl, whisk together the dressing ingredients. When ready to serve, drizzle the dressing over the salad and toss to coat. Add the toasted bread, toss and serve.