Fattoush Salad (Crispy Pita & Sumac Veggie Salad)

Preheat the oven to 180 C.

Cut the 2 pita breads into 3 to 4 cm pieces, brush them lightly with olive oil, and spread them in one layer so the edges can dry and crisp instead of steaming.

Bake the pita for 7 to 8 minutes, turning once halfway through.

Remove it when the edges are lightly golden and the pieces feel firm, then cool them uncovered so trapped steam does not soften the chips.

Tear the 120 g romaine into bite-size pieces and shake off excess water well.

Cut the 180 g tomato and 120 g cucumber into 2 cm pieces, then slice the 60 g radish into 0.5 cm half-moons.

In a small bowl, combine 2.5 tablespoons olive oil, 1.5 tablespoons lemon juice, and 1 teaspoon sumac.

Whisk until the sumac tints the dressing evenly red and the oil no longer sits in separate streaks.

Place the vegetables in a large bowl and pour the dressing around the sides rather than all in one spot.

Toss by lifting from the bottom with tongs so the romaine stays airy and every cut surface is coated.

Add the cooled pita chips only just before serving and fold them through two or three times.

Serve at once, while the chip centers are still crisp and only the edges have started absorbing the lemony dressing.