Toasting and crumbling pita bread is a quick trick to fill out a big salad. This one is sunny with sweet fennel and juicy citrus, with lots of tang from the sumac, and a breath of fresh mint.
Contains: milk, wheat.
What You Get
Little gem lettuces
Meyer lemon vinaigrette
Crumbled feta cheese
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 350°F.
Place 3 pieces of the pita on a baking sheet and bake until dried out and crisp, about 15 minutes. Once cool enough to handle, crumble the pita into small pieces, about the size of a quarter.
Meanwhile, trim, core, and slice the fennel. To prep the citrus, cut off the tops and bottoms, then trim away the white pith and peel, starting from the top and following the curve of the fruit. Slice the citrus into rounds. Trim away the base from the little gems and separate the leaves. Rinse to remove any grit and shake or pat dry. Slice the leaves into wide strips. Pick the mint leaves and toss the stems, chopping any larger leaves. In a bowl, combine the fennel, citrus, little gems, and mint.
Stir 2 teaspoons of sumac into the vinaigrette. Drizzle about ⅓ cup of the dressing over the salad, season with salt and pepper to taste, and toss to coat. Add the toasted pita pieces and toss to combine.
Heap the fattoush into bowls, sprinkle with the feta and remaining sumac, and serve.