First of Spring Fattoush

Serves 6

FOR THE DRESSING:

• 5 teaspoons sumac
• 2 tablespoons lemon juice
• 2 teaspoons apple cider vinegar
• ½ cup extra-virgin olive oil
• ½ teaspoon dried mint
• 3 tablespoons parsley stems, minced
• 2 tablespoons green onion, green parts minced
• 1 large clove garlic, minced
• Kosher salt, to taste

FOR THE SALAD:

• 2 pita breads
• Olive oil
• Kosher salt
• 10-12 radishes, quartered
• 1 pound cherry tomatoes, halved
• 1 pound English cucumbers, halved and thinly sliced
• ½ pound sugar snap peas, cut on a diagonal
• 4 ounces watercress
• 5 green onions, white parts thinly sliced
• 1 cup fresh mint leaves, roughly chopped
• 1 cup flat-leaf parsley leaves, roughly chopped
• ¼ pound feta
• Additional sumac for garnish

FOR THE DRESSING:

1. In a small mixing bowl, combine the sumac with 5 teaspoons room temperature water. Allow to soak for 15 minutes.
2. Add lemon juice, apple cider vinegar, dried mint, parsley stems, green onion and garlic.
3. Gradually pour the olive oil, whisking constantly, until everything comes together. Salt to taste.

FOR THE SALAD:

1. Preheat the oven to 350 degrees.
2. Brush the pita breads with olive oil and sprinkle with salt.
3. On a baking tray, toast for 10-12 minutes, turning halfway through, until golden. Break into rough bite-size pieces. Set aside.
4. In a large bowl, mix the radishes, tomatoes, cucumbers, sugar snap peas, watercress, green onions, mint, and parsley.
5. Add about ¾ of the dressing and toss to coat. Add more if needed.
6. Toss in the toasted pita bread. Salt to taste. Crumble over with the feta and top with additional ground sumac. Serve immediately.