Yield: 6 Entrée Servings (or 12-15 Appetizer Servings)

This salad is assembled together with four components – pita chips, sumac vinaigrette, chopped salad and grilled shrimp. Together they make a great combination but separately they can used in as many combinations as your imagination or pantry can create!

Pita Chips:
• 1 bag of pocket pita (not Greek pita)
• 2 to 4 Tablespoons of Za’tar spice (available in most Mediterranean markets)
• ¼ cup of extra virgin olive oil
• Salt and pepper

Sumac vinaigrette:
• 2 Tablespoons Sumac (Available at most Mediterranean markets)
• ¼ cup of fresh lemon juice
• ¾ cup of extra virgin olive oil
• Salt and pepper

Chopped salad:
• 1 cucumber, peeled, seeded and diced
• 3 green onions, chopped
• 6 Roma tomatoes, seeded and chopped
• ¼ cup total of chopped cilantro, mint and parsley
• 1 pound of shrimp, any size

For sumac vinaigrette:
Combine all of the ingredients in a pint jar or bottle with tight-fitting lid. Shake well before serving. Vinaigrette will hold refrigerated for 5 days.

For chopped salad:
Toss all ingredients (except for shrimp) together in a large bowl and set aside.

Peel and de-vein shrimp. Season with salt and pepper and cook by preferred method. (The shrimp may be grilled or sautéed or even boiled.) Cooking time will vary, about 3 to 5 minutes depending on the size of the shrimp.

To assemble the fattoush, roughly chop warm shrimp, leaving 2 or 3 whole for garnish. Add chopped shrimp to chopped salad and toss with vinaigrette. Arrange pita chips around the edge of a large platter with the salad in the center. Garnish with whole shrimp and serve immediately.

Wine pairing:
Serve with a fruity Pinot Grigio such as the Zenata Pinot Grigio 2003

Packing tips:
Place pita chips in an airtight container. Toss chopped shrimp with salad and put in a sealed plastic container. Keep the vinaigrette in the bottle or jar you mixed it in and toss with the salad just before serving. Serve with pita chips.