Authentic Fattoush Salad Recipe - Lebanese Peasant Salad

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1. 1Step 1: Use fresh, organic veggies if possible. Rinse all veggies thoroughly with cold water or veggie wash and set aside to dry.
2. 2Step 2: Open up and separate the 2 sides of pita bread, cut them into 1x1 inch squares, sprinkle a bit of sumac and olive oil on them, and toast them in the oven for 2-4 minutes or until they are light brown and crunchy.
3. 3Step 3: Chop the tomatoes into small chunks of 1 inch.
4. 4Step 4: Chop the Persian cucumbers into disks of 1/4 to 1/3 of an inch thick. If Persian cucumbers are not available, use English or regular cucumbers and chop into smaller pieces since they have a larger diameter naturally.
5. 5Step 5: Chop onions into small disks of about 1/3 inch long.
6. 6Step 6: Remove stems and chop leaves of mint and parsley. You don't want the pieces to be too tiny or too large.
7. 7Step 7: Red Radish: chop into thin disks.
8. 8Step 8: Green Pepper: Chop into small pieces of 1/3 inch.
9. 9Step 9: Lettuce: chop into pieces of 1-2 inches.
10. 10Step 10: Garlic: crush garlic with a dash of salt, put aside.
11. 11Step 11: Immediately before serving, mix all of the veggies in a salad bowl along with the crushed garlic, pomegranate molasses, freshly squeezed lemon juice, olive oil, sumac and salt and mix well.
12. 12Step 12: Add the toasted bread and give it a quick gentle mix.
13. 13Step 13: Serve with a side of BBQ.