Name: Fattoush (Pita Bread Salad with Tomatoes and Cucumber) for Two
Total time: 45 min
Cuisine: Middle EasternAfrica & Middle-East
Ingredients: 1 (8-inch) pita bread; 3 1/2 tablespoons extra-virgin olive oil; Salt and pepper; 1 1/2 tablespoons lemon juice; 1/8 teaspoon garlic , minced to paste; 8 ounces tomatoes , cored and cut into 3/4-inch pieces; 1/2 English cucumber , peeled and sliced 1/8-inch thick; 1/2 cup arugula , chopped coarse; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh mint; 2 scallions , sliced thin

Why This Recipe Works

This Levantine salad, whose name is derived from the Arabic word "fatta," meaning “to crumble,” combines fresh, flavorful produce with crisp pita chips and bright herbs. Many recipes eliminate excess moisture from the salad by taking the time-consuming step of seeding and salting the cucumbers and tomatoes. We skip these steps in order to preserve the crisp texture of the cucumber and the flavorful seeds and jelly of the tomatoes. Instead, we make the pita moisture-repellent by brushing its craggy sides with plenty of olive oil before baking. The oil prevents the pita chips from absorbing so much moisture from the salad that they become soggy while still allowing the chips to pick up flavor from the lemony dressing.

Before You Begin

The success of this recipe depends on ripe, in-season tomatoes. A rasp-style grater makes quick work of turning the garlic into a paste.

Instructions

Adjust rack to middle position and heat oven to 375 degrees. Using kitchen shears, cut around perimeter of pita and separate into 2 thin rounds. Cut each round in half. Place pitas, smooth side down, on wire rack set in rimmed baking sheet. Brush 1 1/2 tablespoons oil over surface of pita. (Pita does not need to be uniformly coated. Oil will spread during baking.) Season with salt and pepper to taste. Bake until pita is crisp and pale golden brown, 10 to 14 minutes. (Cooled pitas can be stored in zipper-lock bag for 24 hours.)

While pita toasts, whisk lemon juice, garlic, and 1/8 teaspoon salt together in small bowl. Let stand for 10 minutes.

Place tomatoes, cucumber, arugula, cilantro, mint, and scallions in large bowl. Break pita into 1/2-inch pieces and place in bowl with vegetables. Add lemon-garlic mixture and remaining 2 tablespoons oil and toss to coat. Season with salt and pepper to taste. Serve immediately.