Fattoush, a beloved dish reminiscent of my childhood, holds a special place in Lebanese gatherings. As my mom and her friends convened, the air filled with the aroma of coffee, eventually transitioning to the preparation of a delightful Fattoush during the warm summer months. This dish, featuring a star ingredient, showcases sumac in a leading role. Its tartness and deep red hue harmonize with fresh lemon juice, olive oil, and dried mint, creating a dance of flavors on your tongue.

Ingredients:

• 2 medium tomatoes
• 1 green bell pepper
• 1 cucumber
• 4 radishes
• 1 small head romaine lettuce
• 2 scallions, chopped into small pieces
• 1 pita, opened and toasted on each side separately
• ¼ cup fresh mint, chopped
• ¼ cup fresh parsley, chopped
• ¼ cup red onion, diced

Dressing:

• 3 tbsp sumac powder
• 1 tsp dried mint
• 2 cloves of garlic
• 1/3 cup extra virgin olive oil
• 4 tbsp fresh lemon juice
• 2 tsp pomegranate molasses
• 1 tsp salt (or salt to taste)

Instructions:

1. Dice all vegetables to a uniform size of about ¼ inch.
2. Pour the dressing over the vegetables.
3. Crack the toasted pita just before serving.