One of the amazing dishes that appears on the table during Ramadan is Fattoush, a salad with a flatbread (like pita), tomatoes, and cucumbers, and we all need to bring this into our lives.
Preheat the oven to 375°. Make the Pita Crisps. Brush the tops of the pitas with the tablespoon of olive oil, sprinkle with salt and za’atar , place on a baking sheet and bake for 4 to 5 minutes, until toasted and crisp. Remove and let cool.
Make the Salad: In a large bowl combine the lettuce, cucumbers, tomatoes, onions, scallions, radishes and parsley.
Make the Vinaigrette: In a small bowl combine the 1/4 cup olive oil, lime juice, pomegranate syrup or honey, garlic, mint, za’atar and salt and pepper. Pour the dressing over the salad and toss well.
Break the cooled pita into pieces about 1-inch large (they will be uneven) and add them to the salad just before serving. Give a final toss, let sit for 5 minutes so the pita starts to soften just slightly in the dressing, and serve.
Notes
Mince your garlic as much as you can, so it really blends into the dressing. A way to get it super fine is to chop it quite a bit, then sprinkle on a bit of salt, drag the flat side of the knife blade across the garlic several time, pressing down as you go to create a paste. Chop some more, drag the knife over it once again, repeat, and soon you will have a fine garlic paste.