Toasting and tearing 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.
Allergen Note: Contains milk, wheat.
Preheat the oven to 350°F. Place 3 pieces of the pita on a baking sheet and bake until dried out and crisp, about 10 minutes. Once cool enough to handle, crumble the pita into small pieces, about the size of a quarter.
Meanwhile, remove the tops and outer layer of the fennel, cut in half lengthwise, and slice as thinly as possible. 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 thick rounds. Cut off the roots of the little gems, rinse and dry the leaves, and slice into wide strips. Pick the mint leaves and toss the stems. In a bowl, combine the fennel, citrus, little gems, and mint.
Stir 2 teaspoons sumac into the lemon vinaigrette. Drizzle the dressing over the lettuce mixture, season with salt and pepper to taste, and toss to coat. Fold in the toasted pita pieces.
Heap the fattoush into bowls, sprinkle with the feta and remaining sumac, and serve.