Fattoush-Inspired Summer Tomato Salad with Tahini and Sumac

Toss the torn pita bread pieces with 1 tbsp extra virgin olive oil and za'atar on a dry skillet over medium-high heat. Cook for 3-4 minutes, turning occasionally, until each piece is deeply golden and audibly crisp when tapped. Cut the ripe summer tomatoes into thick wedges.

In a small bowl, whisk together the tahini, lemon juice, 1 tbsp extra virgin olive oil, 1 tsp sumac, 1/4 tsp fine sea salt, and 1/4 tsp black pepper. Add 1-2 tbsp cold water until the dressing flows smoothly off the whisk in a silky ribbon.

In a large bowl, combine the tomato wedges, diced persian cucumbers, and sliced radishes. Sprinkle with 1/2 tsp fine sea salt and toss gently. Let sit 2 minutes until a light pool of tomato juice collects at the bottom of the bowl.

Add the chopped fresh flat-leaf parsley and torn fresh mint leaves to the vegetables. Pour the tahini-sumac dressing over the top and toss until every piece glistens with a creamy, pale-pink coating.

Transfer the salad to a wide serving plate. Scatter the za'atar pita shards over the top, drizzle with the remaining 1 tbsp extra virgin olive oil, and dust with 1/2 tsp sumac. The finished salad should look vibrant with visible flecks of red sumac against the green herbs.