Splitting open pita rounds and brushing them generously with seasoned olive oil before toasting gave us thin, crisp pieces packed with flavor. Pickled grapes are not a common fattoush ingredient, but we loved their sweet-tart flavor and succulent texture in the salad. Both the pita and the grapes can be prepared a day in advance; store the pita in an airtight container to keep it fresh. Sumac has earthy, citrusy notes, and pomegranate molasses is tangy and lightly fruity in taste. Both ingredients are optional, but they give the fattoush complexity and a distinct Middle Eastern character.
pound seedless red grapes, halved
cup cider vinegar
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