1 cup pure olive oil
1 1/2 tablespoons garlic, finely chopped
1 pound pita bread
1 teaspoon salt
2 teaspoons garlic paste
1/4 cup lemon juice
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup pure olive oil
1/4 cup extra virgin olive oil
3 cups tomatoes, diced
1 cup cucumbers, peeled and cut into small dice
2 cups romaine lettuce, chopped
2/3 cup mint, torn
1/2 cup flat leaf parsley, roughly chopped
1/4 cup red onion, thinly sliced
2 teaspoons salt
1 teaspoon ground black pepper
Make the garlic oil: Heat the oil, remove from the heat, and add the garlic. Let steep for several hours.
Preheat the oven to 350°F.
Split the pita in half. Brush one side of each half with the garlic oil. Sprinkle with salt. Cut each half into eighths and spread (oil side up) on a sheet pan. Place in the oven and bake until golden and crispy. Reserve.
Make the vinaigrette: Combine the garlic paste, vinegar, lemon juice, salt, and pepper, then whisk in the olive oils.
Combine all of the vegetables and toss with half the vinaigrette; salt and pepper to taste.
Combine the pita, vegetables, and more vinaigrette. Toss. Add more vinaigrette if the fattoush looks dry