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For the Salad:
For the Sumac Vinaigrette:
Prepare the Salad Ingredients: In a large salad bowl, combine the diced cucumbers, diced tomatoes, red onion, green and red bell peppers, chopped parsley, mint, radishes, and green onions (if using).
Toast the Pita Bread: Preheat your oven to 350°F (175°C). Split the pita bread rounds in half to make thinner pieces. Place them on a baking sheet and bake for about 10-12 minutes, or until they become crisp and golden brown. Alternatively, you can toast them in a toaster or on a stovetop griddle. Once toasted, break them into bite-sized pieces.
Make the Sumac Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, ground sumac, salt, and pepper. Adjust the seasoning and lemon juice to your taste.
Assemble the Fattoush: Just before serving, add the toasted pita bread pieces to the salad mixture. Drizzle the sumac vinaigrette over the top.
Toss and Serve: Gently toss the salad until all the ingredients are well coated with the vinaigrette and the pita bread pieces are slightly softened but still retain some crunch.
Garnish: Garnish the Fattoush with extra parsley and mint leaves for a fresh touch.
Serve: Serve the Syrian Fattoush immediately as a refreshing side dish or as a light meal. It's perfect for warm weather and pairs well with grilled meats or as part of a mezze spread.
