Make-Ahead Radish Fattoush Salad

Ingredients

• 2 pocketless whole-wheat pitas or 1 fat pita pocket halved horizontally, torn into 1-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon harissa spice blend
• 2 cups quartered heirloom cherry tomatoes
• 1/2 cup chopped fresh flat-leaf parsley
• 1 small cucumbers, thinly sliced
• 1 bunch radishes, leaves separated, washed, dried, and roughly chopped, radishes thinly sliced
• Salt and freshly ground black pepper
• 1/2 cup Greek yogurt
• 1 tablespoon fresh juice from 1 lemon
• 1/2 teaspoon ground sumac

Directions

1. Heat the oven to 400 degrees F. In a bowl, coat the torn pita with harissa and 1 tablespoon oil, then spread it across a large rimmed baking sheet. Bake for 7 to 8 minutes, until the edges are crisp and the centers still have a little chew. Cool completely, then seal in an airtight container.
2. Stir the tomatoes with the parsley, cucumbers, chopped radish greens, and sliced radishes. Set a large colander over a bowl and add the vegetables. Season with 1 teaspoon salt, tossing so it reaches everything. Leave them at room temperature to drip for 1 hour, or cover the colander with plastic and refrigerate to drain overnight.
3. While the vegetables sit, make the dressing. Whisk the yogurt with the lemon juice. Add the remaining olive oil, then add the sumac and 1/4 teaspoon black pepper. Add 1/4 teaspoon salt, and whisk again. Tip the dressing into a fine mesh sieve positioned above a small bowl. Let it drain at room temperature for 1 hour, or cover it with plastic and put it in the refrigerator overnight.
4. When you are ready to eat, stir the drained vegetables with the yogurt dressing and toasted pita. If the salad feels overly thick, loosen it with some of the liquid from the vegetables. Enjoy it right away, or tuck it into an airtight container and take it with you.