Stale bread is so good for sopping up juicy salad ingredients, no wonder it’s a favorite no-waste ingredient! There’s Italian Panzanella, with its tomatoes and basil; there are crunchy, delicious croutons; and there’s fattoush (pronounced fuh-TOOSH), a Middle Eastern salad that uses stale pita and traditionally includes the green, slightly citrus-tasting herb purslane.

What you’ll need

• Cutting board

• Knife

• Measuring cups

• Measuring spoons

• Small bowl

• Large mixing bowl

• Spoon

• Whisk

• Salad tongs

• Baking sheet

Ingredients, Serves 4

Veggie selection

• ½ cup Fresh mint,

• ½ Head Romaine lettuce

• 3 Tomatoes, diced

• 1 Cucumber or 3 small Persian cucumbers, diced

• ½ Red onion, chopped

• 6 Radishes, sliced

• ½ teaspoon sumac

• 2 (6 1/2-inch) Pita bread, whole wheat

For the dressing:

• ¼ cup Lemon, squeezed

• 1 Garlic clove, minced

• ¼ cup Olive Oil

• ½ Salt

• 1 teaspoon sumac

• Black pepper

Directions

1. Turn the oven on and set the heat to 250 degrees.

2. Put the pita bread squares, olive oil, sumac (if you have it) or thyme, and salt in the large bowl and toss until the bread is coated on all sides.

3. Dump the pita bread squares on the baking sheet. Once the oven temperature has reached 250 degrees, transfer to the oven. Bake until crisp, about 10 minutes. Set aside to cool.

4. Make the dressing: Put the ingredients in the jar, screw on the lid tightly, and shake until blended.

5. Put the tomatoes, romaine, cucumbers, radishes, parsley, mint, and scallions in the large bowl and toss well. Add the pita squares, drizzle in half the dressing, and mix well. Taste the salad and, if it needs more dressing, add some.

6. Serve right away.