Make-Ahead Radish Fattoush Salad

Ingredients

• 2 cups cherry tomatoes quartered
• 2 cups cucumber thinly sliced
• 0.5 cup parsley fresh chopped
• 0.5 cup greek yogurt 
• 0.5 teaspoon sumac powder (see note above)
• 1 tablespoon juice of lemon fresh
• 2 tablespoons olive oil 
• 2 1-inch wholewheat pita breads whole-wheat halved
• 1 cup radishes dried washed separated thinly sliced roughly chopped
• 2 servings pepper black freshly ground
• 1 teaspoon suya seasoning mix (see note above)

Equipment

• bowl
• baking sheet
• oven
• whisk
• sieve
• colander

Directions

1. Preheat oven to 400°F. Toss pita pieces with 1 tablespoon oil and harissa.
2. Transfer to a large rimmed baking sheet.
3. Bake until crisp, but still a little chewy, 7 to 8 minutes.
4. Let cool.
5. Transfer to airtight container.
6. Mix together tomatoes, parsley, cucumbers, radish greens, and radishes.
7. Place into large colander set over bowl.
8. Sprinkle with 1 teaspoon salt and toss to combine.
9. Let vegetables drain for 1 hour at room temperature, or cover with plastic and drain overnight in refrigerator. Meanwhile, whisk together yogurt, lemon juice, remaining olive oil, sumac, 1/4 teaspoon black pepper and 1/4 teaspoon salt.
10. Pour into fine mesh sieve set over small bowl.
11. Let drain at room temperature for 1 hour, or cover with plastic and drain overnight in refrigerator.
12. Mix together vegetables, yogurt dressing and toasted pita.
13. Mix in some of the drained vegetable juices if too thick. Eat immediately, or pack into airtight container to go.