Tuesday Thyme: Fattoush

This is really good and I hope everyone will try it! It tends to be very salty so start with a little and add more later.

Fattoush (pronounced fuh-toosh)
makes 5 servings

1 lb. 4 oz. Pita Bread
1 1/2 fl. oz. extra virgin olive oil
1 t. salt
t 1/2 t. ground black pepper
1 lb. plum tomatoes, seeded, medium dice
1 lb. European cucumber, peeled, seeded, medium dice
5 oz. (1/2 c. + 2 T.) radish, sliced
3 oz. yellow pepper, small dice
3 oz. (1/4 c. + 2 T.) scallions, chopped
1 1/4 oz. (2 1/2 T) partsley sprigs, chopped

Dressing
5 T. lemon juice, fresh (use the rind to create lemon spiral garnish)
5 T. red wine vinegar
2 1/4 t. sugar
1/4 oz. (1 1/2 t.) thyme, chopped
1 1/2 t. garlic, minced
1/2 t. salt
1/2 t. ground black pepper
1/2 t. cayenne pepper
13 fl. oz. olive oil

1. Cut the pita bread into small wedges.
2. Toss pita wedges with the olive oil, salt, and pepper. Bake on a sheet pan in a 300 degree oven for 15 minutes, turning once halfway through the baking. They should be crisp, but not crumble.
3. Combine the tomatoes, cucumber, radish, yellow pepper, scallions, and parsley in a large bowl.
4. Combine lemon juice, vinegar, sugar, thyme, garlic, salt, black pepper, and cayenne pepper in a bowl.
5. Gradually whisk in olive oil. Combine the dressing with the prepared vegetables and toss. Just before serving, add the pita wedges and toss. Adjust with salt and pepper and serve.