This is a really nice salad - crisp cucumbers, perfectly ripe tomatoes, herbaceous back notes, a nice tangy dressing and the added bonus of pita pieces to sop up all of the delicious dressing. This is good as an appetizer salad, a side salad when barbecuing and a really delicious lunch for one.
The cumin in the dressing is not truly authentic though tasty but if Yotam Ottolenghi can add the very non-traditional ingredient yogurt to his fattoush, I can play around with this a little bit too!
2 large tomatoes, roughly diced
3 mini cucumbers, roughly diced (regular cucumbers are fine but then you need to remove the seeds)
1 bunch Italian Parsley, chopped finely
1/2 bunch mint
1 green onion or scallion, chopped
Juice from 2 lemons
1 Tbsp pomegranate molasses
2 Tbsps olive oil
1/4 tsp cumin
1/2 tsp sumac
Salt to taste
Turn the oven to 400 and immediately place the pitas in it to heat up and get crispy.
While the pita is in the oven, prepare the salad. Add the lemon juice, pomegranate molasses, olive oil, cumin and some salt to a bowl. Whisk well.
Add the tomatoes, cucumbers, green onion and herbs. Toss to distribute the dressing evenly.
Remove the pitas from the oven (by now they should be toasted) and tear into bite-sized pieces. Add to the salad and toss again.
Sprinkle the sumac over the top of the salad and toss one last time before serving.