Fattoush-ish

Anyone who knows the Levantine bread salad known as fattoush will know right away this is not a legit fattoush, as it includes no pita bread (nor any other kind of bread). Born during The Great Confinement, it was created to satisfy a craving for the herbal freshness of fattoush one spring day when we had no pita bread. If you happen upon purslane, which you can often find in Middle Eastern and Mexican groceries, grab a bunch and throw in the leaves; it’s traditional in the salad as well.

It hit the spot: In fact Thierry and Wylie preferred it to versions I’ve made that included the crisped pita bread that defines the dish. This one has the benefit of being gluten-free, vegan and paleo-friendly. If you keep sumac and dried mint on hand, it also makes delicious use of common salad ingredients.

Serves 4.

Ingredients

1 small head of romaine lettuce, sliced 1/2-inch thick

1 medium tomato, diced, or 4 or 5 ounces cherry tomatoes or grape tomatoes, quartered

1 small bunch mint (about 1.5 ounces), stems removed and leaves torn

1/2 bunch Italian parsley, roughly chopped or leaves only

1 medium cucumber, halved lengthwise and sliced

3 scallions, sliced (both white and green parts)

3-4 medium radishes, sliced

2 tablespoons freshly squeezed lemon juice

3/8 teaspoon salt

1 clove garlic, minced

1 teaspoon ground sumac

1 teaspoon dried mint

3 tablespoon olive oil

Instructions

1. Place the romaine, tomato, mint, parsley, cucumber, scallions and radishes in a salad bowl. Set aside.

2. In a small bowl, combine the lemon juice, salt, garlic, sumac and dried mint. Whisk in the olive oil. Pour over the salad, toss and serve.