Fattoush with Sumac Dressing

Tear or cut the pita bread into bite-sized irregular pieces about 1 inch across. Toss them with a tablespoon of olive oil and spread in a single layer on a baking sheet. Bake at 375°F for 8-10 minutes, turning once, until golden and crisp throughout.

Chop the romaine lettuce into bite-sized pieces and place in a large salad bowl. Thinly slice the radishes into rounds, dice the Persian cucumbers into half-moons, and halve the cherry tomatoes. Add all vegetables to the bowl with the lettuce.

In a small bowl, whisk together the lemon juice, olive oil, and 1 tablespoon of sumac until well combined. Season with salt and black pepper to taste. The dressing should be tangy and vibrant with a deep ruby hue from the sumac.

Pour the sumac dressing over the prepared vegetables and toss gently to coat every piece evenly. Sprinkle an additional pinch of sumac over the salad for extra tartness. Let the dressed salad sit for 2-3 minutes so the flavors meld together.

Scatter the toasted pita chips over the dressed salad just before serving to maintain their crunch. Toss very gently one or two times so the chips catch some dressing without becoming soggy.

Divide the fattoush among plates or pile it onto a large serving platter. Finish with a final drizzle of olive oil and a light dusting of sumac. Serve immediately while the pita chips are still crisp and shatteringly crunchy.