Fattoush Salad

INGREDIENTS:

• 2 (8-inch) pita breads
• 7 Tbsp robust Premium Extra Virgin Olive Oil
• 3 Tbsp lemon juice
• 2 tsp lemon zest
• 1 Tbsp Sicilian White Balsamic Vinegar
• 4 Tbsp pomegranate juice
• 1 Tbsp oregano
• ¼ teaspoon garlic, minced to paste
• Salt and fresh ground pepper
• Chop all vegetables to about ¾”
• 1 lb. Ripe tomatoes cored chopped
• 1 English cucumber peeled and chopped
• 1 Green pepper seeded and chopped
• 5 Radishes trimmed and chopped
• 1 cup arugula or preferred greens, chopped
• ½ cup chopped fresh flat leaf parsley
• ½ cup chopped fresh mint
• 4 scallions, sliced thin

The success of this recipe depends on two things.  Ripe tomatoes and crunchy pita crisps!

INSTRUCTIONS:

• Adjust oven rack to middle position and heat to 375 degrees. Using your kitchen shears or a small knife, cut around the perimeter of each pita and separate both sides. Cut each round in half.
• CRISPY TIP: Set a wire rack in a baking sheet and lay each pita SMOOTH SIDE DOWN, (rough side up.) Brush the rough side of the rounds with 3 Tbsp of EVOO (making sure to get it in all the nooks and crannies.) Season with salt and pepper. Bake until pita rounds are crisp and golden brown: about 10 - 15 minutes. Set aside to cool. (Cooled pitas can be stored in an airtight container overnight)
• While pitas are baking, whisk together the remaining olive oil, lemon juice, lemon zest, pomegranate juice, garlic and salt and pepper. Let flavors meld for 10 minutes.
• In a large bowl, add tomatoes, cucumber, green pepper, scallions, radishes, parsley, mint, and greens.
• Break pitas into bite-sized shards and put in the bowl with the vegetables.
• Give the dressing a final whisk and pour over the salad. Season with salt and pepper, toss, and serve immediately.