\u0027Fattoush is emblematic of the resourcefulness of Arab cuisine,\u0027 says chef Reem Assil. Give leftover bread new life in her fattoush salad.
1/4 cup extra-virgin olive oil2 cups halved cherry tomatoes4 radishes, sliced into thin rounds2 cups Little Gem lettuce or chopped Romaine1 tbsp sumacCombine all of the ingredients in a blender or a bowl and mix or whisk to incorporate. Make sure to whisk well again before using, since the oil will separate.
Article contentIn a medium bowl, toss half the chips with the tomatoes, cucumber, radishes, onion, Little Gem and 1/4 cup of the dressing.Lay the arugula on a serving platter and cover evenly with the dressed veggies and chips. Tuck the remaining half of the pita chips into the salad to fill in any gaps. Drizzle the remaining dressing over the salad. Sprinkle the parsley and mint over the dish and top with the sumac.
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