This traditional Middle Eastern salad comes together quickly and is a wonderful way to use up day-old pita bread. The key to great fattoush is using the freshest vegetables possible and not adding the toasted pita until just before serving to maintain its delightful crunch.

1. Step 1: Make sure the pita pieces are spread in a single layer for even toasting.

   Preheat your oven to 375°F. Cut the pita bread into 1-inch squares and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat evenly.

2. Step 2: The pita should be crisp but not burnt - watch carefully in the last few minutes.

   Bake the pita bread for 8-10 minutes until golden brown and crispy. Remove from the oven and let cool completely.

3. Step 3: The sumac gives the dressing its characteristic tangy flavor and reddish color.

   In a small bowl, prepare the dressing by whisking together the remaining 1 tablespoon of olive oil, lemon juice, sumac, minced garlic, salt, and pepper until well combined.

4. Step 4: Cut vegetables into similar-sized pieces for a balanced texture in each bite.

   In a large salad bowl, combine the chopped romaine lettuce, diced cucumber, tomatoes, red bell pepper, sliced radishes, and green onions.

5. Step 5: Fresh herbs are essential to authentic fattoush flavor.

   Add the chopped mint and parsley to the vegetable mixture and toss gently to combine.

6. Step 6: Add the pita just before serving to maintain its crispness.

   Just before serving, add the toasted pita bread pieces to the salad and drizzle with the sumac dressing.

7. Step 7: The pita will begin to absorb the dressing, creating a delightful contrast of textures.

   Toss everything together gently until the salad is evenly coated with the dressing. Serve immediately.

Fattoush can be customized based on seasonal availability. In summer, try adding purslane, a traditional ingredient in authentic versions. For a heartier meal, add crumbled feta cheese or cooked chickpeas. The salad is best enjoyed immediately after assembly, but the vegetables and dressing can be prepared up to a day ahead and stored separately.