As soon as the sun comes out, fattoush starts flying out of the deli. It makes sense, as it's an ideal transition season dish. Fattoush, the bread salad that is Syria’s answer to tabbouleh, is a dish at the heart of every Syrian and Lebanese household, and sumac is at the heart of every good fattoush, serving to lift and brighten the fresh vegetables. My mom’s family is from Syria, and this salad was on our table for every big event as far back as I can remember. We still serve it at all traditional family gatherings, and it is a crowd pleaser. The crispy pita chips soak up the lemony sumac dressing and contribute great texture, but don’t add them in advance, as they will become too soft.

This recipe is in the Bright chapter of Flavors of the Sun. The book is divided into five chapters: Bright, Savory, Spiced, Nutty, and Sweet so you can shortcut to exactly what you're craving. You can order your copy now from wherever books are sold.

SERVES 6 TO 8
1/2 cup [70 g] chopped Persian cucumbers
2 romaine hearts, chopped
1/2 cup [70 g] halved grape tomatoes
1/2 cup [60 g] chopped celery
1/2 cup [60 g] chopped yellow bell pepper
1/2 cup [60 g] chopped red bell pepper
1/2 cup [70 g] chopped red onion
1/2 cup [60 g] chopped radishes
1/2 cup [20 g] chopped fresh parsley
2 Tbsp chopped fresh mint
1/2 cup [120 ml] extra-virgin olive oil
2 Tbsp fresh lemon juice
2 Tbsp red wine vinegar
1 garlic clove, minced
2 tsp sumac, plus more for garnish
1 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 tsp Aleppo pepper
2 cups [90 g] pita chips

Combine the cucumbers, romaine, tomatoes, celery, bell peppers, onions, and radishes in a large bowl and toss to mix well. Sprinkle the parsley and mint on top.In a small bowl, whisk together the oil, lemon juice, vinegar, garlic, sumac, salt, and black and Aleppo peppers. Drizzle over the salad and toss gently to combine. Top with the pita chips and a sprinkle of sumac and serve immediately.