Fattoush, a juicy, crunchy mix of fresh herbs , cucumbers, tomatoes, and toasted pita, is one of the most famous Levantine salads. This version, adapted from Mario Jr. Haddad of the popular Lebanese café Al Falamanki, blends regional variations into a cohesive whole. Adding garlic reflects traditional recipes from Lebanon’s mountainous regions, while pomegranate molasses (a popular addition in Syria), gives depth and robust sweetness to the zingy sumac dressing. It’s an excellent use for day-old pita: Tear it into pieces, drizzle with olive oil, and bake until golden so it stays crisp even after tossing with the dressing (or swap in lightly crushed pita chips). While you can make this fattoush year-round, it shines in summer when tomatoes are at their sweetest . Serve it alongside grilled chicken , steak , or fish —or let it anchor a light, herbaceous dinner on its own. Tips for the best fattoush What, exactly is fattoush? Fattoush is a chopped vegetable salad built around toasted or fried pita.…