makes 4 servings

For the pita chips
3 homemade or store-bought pitas, torn or cut into triangles
1 Tbsp. extra-virgin olive oil
¼ tsp. dried oregano
¼ tsp. dried thyme
Kosher salt

For the dressing
1½ Tbsp. fresh lemon juice
1½ Tbsp. red wine vinegar
2 tsp. Za’atar
¼ cup extra-virgin olive oil
Kosher salt

For the salad
1½ cups diced cucumber
1½ cups diced red bell pepper
2 cups wedged or quartered tomatoes
½ cup finely diced red onion
½ cup sliced scallion
½ cup chopped parsley

Preheat oven to 350°F. Toss pita wedges with olive oil, oregano, thyme, and salt. Place on a rimmed baking sheet lined with parchment and bake until golden brown and crispy, 10–15 minutes. Remove from the oven and let cool.

In a large bowl, whisk together the lemon juice, vinegar, Za’atar, and salt. Whisk in the olive oil to create a smooth blend.

Add the pita chips, cucumbers, peppers, tomatoes, red onion, scallions, and parsley to the vinaigrette and toss gently to combine. Season to taste with salt. Let sit for about 15 minutes to allow the flavors to marry before serving.

Fattoush traditionally includes chopped romaine, which lends body and crunch. You could add other local greens to bolster this rendition of fattoush, but it’s best to toss greens in the dressing right before serving so they do not wilt.

Fattoush can be a great way to minimize food waste by using leftover pita. Alternatively, you can use other types of bread and turn this dish into a panzanella hybrid.