Fattoush (Lebanese Bread Salad)

Arrange pita pieces on a baking sheet in a single layer. Drizzle with 2 tablespoons olive oil and season with a pinch of salt. Bake for 8-10 minutes until golden and crispy, tossing halfway through for even browning.

Let the toasted pita chips cool completely on the baking sheet. They will continue to crisp up as they cool. Set aside until ready to assemble the salad - don't add to salad until the last moment.

Prepare the vegetables: Dice 3 ripe tomatoes, 2 Persian cucumbers, and 1 green bell pepper into ½-inch pieces. The uniform size ensures even distribution of flavors and appealing presentation in every bite.

Thinly slice 4-5 radishes, 3 green onions (white and green parts), and 1 small red onion. Roughly chop 1 cup fresh parsley leaves, ½ cup mint leaves, and ¼ cup fresh purslane (if available) for authentic flavor.

In a large salad bowl, combine all the chopped vegetables, radishes, onions, and fresh herbs. Toss gently to distribute ingredients evenly before adding the dressing to ensure all vegetables are well coated.

Prepare the dressing: In a small bowl, whisk together ¼ cup fresh lemon juice, ⅓ cup extra virgin olive oil, 2 minced garlic cloves, 2 tablespoons sumac, 1 teaspoon salt, and ½ teaspoon black pepper.

Add 1 tablespoon pomegranate molasses to the dressing for authentic sweet-tart complexity. Whisk vigorously until the dressing is emulsified and the sumac is evenly distributed throughout, creating a vibrant burgundy color.

Pour the dressing over the vegetables and herbs, then toss thoroughly to coat everything evenly. Let the salad sit for 5 minutes to allow the vegetables to absorb the tangy, lemony dressing flavors.

Just before serving, add the cooled crispy pita chips to the salad and toss gently but quickly. The chips should be added at the last possible moment to maintain their crispiness and prevent sogginess.

Taste and adjust seasoning with more lemon juice, sumac, or salt as needed. The salad should be bright, tangy, and well-seasoned with the distinctive purple hue from sumac visible throughout.

Serve immediately in a large shallow bowl or platter for best texture and visual appeal. Fattoush should be eaten right away while the pita chips are still crispy and the vegetables are fresh and crunchy.