Fattoush Bread Salad

Ingredients

• 2 rounds pita bread
• Olive oil
• Salt and pepper, to taste
• 4 Persian, pickling, or other small cucumbers, thinly sliced
• 4 radishes, trimmed and thinly sliced
• 2 large tomatoes, cored and cut into 1-inch pieces
• 1/2 pint cherry tomatoes, halved
• 1/4 red onion, very thinly sliced
• 1/4 cup sliced scallions, white and light green parts
• Juice of 1 lemon, or more to taste
• 4 tablespoons olive oil
• Large handful fresh mint leaves, coarsely chopped
• Large handful fresh parsley leaves, coarsely chopped

Directions

1. Heat the oven to 375F. Using kitchen shears, snip the pita into 1-inch pieces. Put the pieces in a bowl and drizzle with just enough olive oil that every piece gets a little touch of it. Toss everything well, season with salt, and toss once more.
2. Scatter the pita on a rimmed baking sheet. Don’t worry if some pieces are touching or piled a bit. Bake for 2 minutes, stir the chips around, then return them to the oven for another 2 minutes and stir again. Pull off any pieces that are already crisp and golden, then bake the rest for 1 to 2 minutes more, until they all reach that point. Leave them to cool.
3. In a large bowl, combine the cucumbers, radishes, large tomatoes, cherry tomatoes, scallions, and red onion.
4. Right before serving, drizzle the vegetables with the lemon juice and olive oil, then season with salt and pepper. Toss gently and thoroughly, add the mint and parsley, and toss again. Check the seasoning and add more salt and pepper if needed. Fold in the pita chips carefully so they don’t get crushed, and serve immediately.