Syria's Fantastic Crunchy Salad: Fattoosh

Syria has a wonderful, refreshing and crunchy salad called Fattoosh, that gets its crunch from the addition of baked or fried pita chips that are added at the very last minute (to prevent them from getting soggy).  It's a fun, colorful salad, with good sheeps milk feta, kalamata olives, and mint.  As a unique and tasty variation, add a few tablespoons of pomegranate syrup to the dressing. You can either bake or fry the pita chips. Enjoy!

Recipe
Makes approximately 6 servings

Salad
8 cups romaine hearts, torn or cut in 1-inch pieces
1 cup cherry tomatoes, cut in half
1 medium cucumber, peeled, cut in half (the long way) & sliced
1/4 cup thinly sliced red onions
1/2 cup coarsely chopped parsley or 1/3 cup fresh cilantro
1/3 cup fresh mint, coarsely chopped
1/2 cup finely sliced green onions (optional)
1 cup green or red bell pepper, cut in 1/2-inch pieces (optional)1/2 cup sliced radishes (optional)
1/2 pound sheeps milk feta cheese (8 ounces)
2 large pita breads
2 tablespoons olive oil (optional)

1.  To make the pita chips, slice the pitas through the center to separate the top & bottoms. Tear the pitas in approximately 1-inch pieces. If you prefer them baked, spread the pita pieces over a large baking sheet or pan and bake in a 350 degree oven for 5-10 minutes, or until they turn toasted & crunchy. If you'd like them a little richer, toss the chips in the olive oil before baking. Watch to make sure they don't get too dark. To fry the pita chips, heat the olive oil in a large frying pan, then add the chips. Stir periodically and fry until golden brown. Drain on paper towels until cool.

2.  Combine all the vegetables and olives in a large salad bowl.

3.  Crumble the feta cheese and sprinkle over the salad. 

4.  At the very last minute, add the pita chips and toss in the dressing below.

Dressing
1 large garlic cloves, finely minced
1/4 cup lemon juice
1/4 cup extra virgin olive oil
2 tablespoons pomegranate syrup (optional)
1/2 teaspoon ground cumin (optional)
Salt & pepper to taste

Combine the ingredients well. Toss over the salad. Add a little extra olive oil or lemon juice if you'd like more dressing.