Fatoush Salad

Ingredients

• 1 pita bread
• 1 large tomato, diced, seeds removed
• ¼ red onion, diced
• 1 cucumber, peeled and cut in rounds
• 1/2 cup diced roasted red pepper
• 1 head of romaine lettuce
• 1/2 cup kalamata olives
• ¼ cup coarsely chopped fresh mint
• 1 to 3 teaspoons ground sumac, available in Middle Eastern markets
• 1 tablespoon capers

FOR THE DRESSING:

• 2 cloves garlic, peeled and minced (about 2 teaspoons)
• ⅓ cup extra virgin olive oil
•  Juice of 1/2 lemon
• 4 teaspoons pomegranate syrup or sub maple syrup
• 1 teaspoon salt, or to taste
• ¼ teaspoon ground pepper

Directions

Heat oven to 350 degrees.
Separate pita into 2 rounds, and bake on cookie sheet for about 5 minutes, or until very crisp but not browned.

Put tomato, red onion, peppers, cucumber, olives and capers into large salad bowl. Add romaine and fresh mint, and sprinkle with sumac and dried mint. Toss.

Dressing

Whisk together garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Add to salad bowl.

Break pita into 1-inch pieces and toss with salad. Taste, add seasonings if needed, and serve immediately.