Vegan Middle Eastern Pita Salad (Fattoush Salad)

Instructions

1. Preheat the oven to 350°F (180°C).
2. Slice the pitas in half to create thin rounds. Place them on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.
3. Bake for approximately 5 minutes until the outer crust turns golden brown. Allow them to cool until crispy.
4. Make lengthwise cuts on each romaine heart, discard the stems, and chop them into smaller pieces. Rinse, drain, and transfer to a large salad bowl.
5. Remove the seeds from the cucumber, dice it, and add it to the salad bowl.
6. Halve the tomatoes and include them in the salad bowl.
7. Mince the scallions and add them to the salad bowl.
8. Add the radishes, bell pepper, parsley, and mint to the salad bowl. Toss gently to combine.
9. In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper. Whisk the ingredients until they are well-combined.
10. Pour the dressing over the salad mixture.
11. Break the crispy pitas into small pieces and add them to the salad. Toss everything well to distribute the ingredients and dressing evenly.
12. Enjoy!