For a fresh twist on fattoush, fold in sweet stone fruit, and top with crunchy pita chips, salty cheese, and sumac, the surprisingly tart spice.
Allergen Note: Contains milk, tree nuts, wheat.
Preheat the oven to 350°F. Line a sheet pan with parchment or foil. Add 2 or 3 pieces of pita bread and brush lightly with oil. Bake until crisp, 8 to 10 minutes. Once cool, break the pita bread into bite-size pieces.
Meanwhile, using a paring knife or your fingers, split the cherries in half and pull out the pits, just like you would with an olive. Chop the parsley, including some of the stems (you should have about 1 cup chopped). Mince ½ clove of garlic, if using. In a bowl, combine the cherries, parsley, and garlic. Drizzle with the juice of 1½ lemons and 2 tablespoons olive oil, season with salt, and toss to coat. Let rest and marinate.
Remove the outer leaves from the little gems, trim away the base, and separate the leaves. Quarter the cucumber lengthwise, then slice into triangles. Coarsely chop the pistachios. In a large bowl, combine the little gems, cucumber, toasted pita, cherry mixture, and a pinch of salt, and toss to combine. Let the juices soften the pita slightly.
Heap the fattoush on plates, crumble the feta over, and sprinkle with the pistachios. Sprinkle with sumac and serve.
Depending on seasonal availability, you may receive frozen cherries. If using frozen, use 1½ cups of cherries, and defrost them at room temperature for 20 minutes.