During the long winter months when there are no tomatoes, we dream about fattoush, a variation of tabouleh made with toasted pita bread instead of cracked wheat. It is our favorite summer salad. Some versions of this recipe call for the addition of powdered sumac or chopped purslane. These are somewhat esoteric, but, if you have them, add a pinch of one or the other to the salad.
Toast the pita bread until semicrisp, then break it into pieces about
Toss the romaine with a little vinaigrette and place it on a salad plate. Toss the vegetables, herbs, and pita with the remaining vinaigrette and season to taste with salt and pepper. Mound this mixture on top of the romaine.
© 1998 Joyce Goldstein. All rights reserved.