Roasted Tomato Fattoush

Ingredients

For the Salad:
• 1 bunch fresh parsley, chopped
• 1 bunch fresh mint, chopped
• 1 bunch fresh basil, chopped
• 4 pieces of pita bread, sliced into eighths
• 1 tsp kosher salt
• 1 tbsp olive oil
• 1 tsp sumac
• 4 tomatoes
• 1/4 cup kalamata olives, chopped
• 3/4ths of a cucumber, thinly sliced
• 1/4 cup feta cheese, crumbled
For the Dressing:
• 1 cup greek yogurt
• 3 cloves garlic
• 1/4 cucumber, chopped
• 1 tsp kosher salt
• juice of 1 lemon
• 1/4 cup olive

Instructions

Prepare the Salad:
1. Preheat oven to 425 degrees Fahrenheit.
2. Slice tomatoes in half and place on a baking sheet. Roast for 15-20 minutes until soft and lightly browned.
3. While the tomatoes are roasting, toss pita slices with olive oil, salt, and sumac. Place on a baking sheet. Pita slices can bake in the oven with the tomatoes, if there is room. Bake about 10-15 minutes until golden-brown and crisp, rotating tomato and pita pans half way through.
4. Chop up herbs, olives, and cucumbers and place in a large salad bowl.
5. Once tomatoes have cooled, chop them up and toss them in with the herbs and veggies.
6. Add pita slices once they have cooled.
7. Add feta.
Prepare the dressing:
8. In a food processor, combine the yogurt, garlic, cucumber quarter, salt, and lemon juice. Blitz to combine.
9. Slowly drizzle olive oil into the dressing as the food processor is running.
10. Toss dressing with salad.
11. Let sit 10 minutes so that pita chips can soften and flavors can combine. Then, eat!