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Fattoush Salad

Yields1 Serving

 2 pitas (white or whole wheat)
 olive oil
 salt
 1-2 Romaine hearts, chopped
 2 baby cucumbers, chopped or cut into ribbons
 1 pint cherry or grape tomatoes, halved
 1/4 small purple onion, thinly sliced
 a handful of fresh cilantro, Italian parsley or mint
Dressing:
 1/3 cup olive or canola oil
 1/4 cup balsamic vinegar
 1-2 Tbsp. grainy mustard
 1 Tbsp. maple syrup or honey
 1 small garlic clove, finely crushed (optional)
1

Preheat the oven to 350F. Brush the pita with oil, sprinkle with salt and bake on a baking sheet for 10-12 minutes, until deep golden and toasted. Let cool, then break apart into chunks.

2

Arrange the romaine, cucumber, tomatoes, purple onion and cilantro in a shallow bowl or on a platter. To make the dressing, whisk all the ingredients in a small bowl or shake them in a jar. Drizzle over the salad and serve immediately, passing extra dressing at the table. ?Serves about 6.