Fattoush

Bread Salad from Claudia Roden's authoritative The New Book of Middle Eastern Food

1 -2 Pita Breads, opened and cut into triangles, toasted under broiler until crisp

Salad:
1 head romaine, cut into ribbons
3 medium ripe tomatoes, cut into 1/2" pieces
3 small cucumbers, peeled, halved lengthwise, cut into thick slices
1 green bell pepper, seeded, sliced small
1 12 mild red or white onions, or 9 scallions, shopped
Bunch of Rocket Leaves, torn (i.e. arugula)
Bunch of purslane or lamb's lettuce (can substitute more arugula)
Bunch of flat-leaf parsley, chopped
Sprigs of mint, shredded

Dressing:
5 T. Extra virgin olive oil
Juice of 1 lemon
2 cloves garlic, crushed
S&P
1 T. ground sumac (if not available, use Dijon in the dressing)

For old-fashioned style, soak the toasted bread in a little lemon.   For the "new" way, toss in just before serving like croutons.
VARIATIONS:
Under the salad, in the bottom of the bowl Ana Sortun places a dollp of this:
1/4 c. tahini
1 c. greek-style or plain yogurt
1/2 t. lemon juice

Her vinaigrette is
2 T. spanish sherry viengar
zest of 1/2 lemon
1/4 t. sugar
1 t. dijon
1/2 c. ev-olive oil (whisked in slowly to emulsify)

She adds plenty of crunch vegetables and sprinkles the sumac straight on the top.